1. Rub the white radish into silk

2. Stir-fry shredded white radish in boiling water.

3. Stir-fry until cooked, and then supercool

4. Squeeze water after supercooling

5. Put the meat and radish together, and add thirteen spices of chicken essence with salt.

6. Stir evenly in one direction

7. Put the stuffing on the dumpling skin and pinch it.

8. jiaozi is wrapped.

The water in the jiaozi is boiling, so put some salt in the boiling water before cooking.

10. jiaozi can cook the pot four times.