6 pieces of meat stuffing, 80 dumpling skins, a handful of amaranth and Jiang Shui onion.

Chopped green onion, Jiang Mo, soy sauce 1 spoon, cooking wine 1 spoon, salt and pepper, sesame oil 3 spoons.

operate

1. Put minced meat into a conditioning basin, add chopped green onion and Jiang Mo, add onion Jiang Shui in several times, stir in one direction, add soy sauce, cooking wine, pepper and appropriate amount of salt after softening, and stir well.

2. Wash amaranth, blanch it with boiling water, dry it by hand, chop it up, put it into a conditioning basin, continue to stir and mix in one direction, and finally add the remaining salt to taste.

3. Detailed steps of stuffing mixing.

4. Put the mixed stuffing in the refrigerator for a while, then take it out and wrap it in jiaozi. Specifically, it is necessary to squeeze into jiaozi, then cook until it floats, and add some water twice. When the soup boils again, you can take it out and eat it.