Pork stuffing

150g

China Sophora japonica bud

200 grams

flour

100g

condiments

oil

Proper amount

salt

Proper amount

Chinese chives

1 small handle

starch

10g

Light soy sauce

Proper amount

five spice powder

Proper amount

chicken essence

Proper amount

sesame oil

Proper amount

albumen

Proper amount

step

1. Wash Flos Sophorae Immaturus, blanch in boiling water, soak in cold water for 10 minute, take out, squeeze out water, and chop.

2. Chop the leek 1 into small pieces, put the cut Sophora japonica and leek into the minced pork stuffing, and add a proper amount of salt, oil, spiced powder, egg white, soy sauce, chicken essence and sesame oil and mix well for later use.

3. Flour 100g, starch 10g, boiled water and flour, and proofing for 30 minutes.

4. Wake the dough, knead it into long strips and cut it into balls.

5. suede.

6. Fill as much stuffing as possible, including jiaozi.

7. Boil water, steam 15 minutes, keep it stuffy for 2 minutes, and then take it out.