1 Chinese cabbage

Cooking oil1.5ml.

Pork stuffing 1 kg

Ginger1.5g.

Sesame oil1.5ml.

Salt1.5g.

Pepper water1.5ml.

Onion1.5kg.

Soy sauce1.5ml.

Cooking wine1.5ml.

Oyster sauce 1.5ml

Methods/steps

1

Get the ingredients ready first The ingredients of this dish are: Chinese cabbage, pork stuffing, onion, ginger, cooking oil (cooked oil), salt, pepper aniseed water, sesame oil, soy sauce, cooking wine and oyster sauce. All right, let's get started.

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2

First, we add water to the flour and knead it into a ball, then knead it into a ball by hand and cover it to wake it up for a while. Clean the Chinese cabbage, cut it into thin strips, then chop it, put the chopped Chinese cabbage in a small pot, add some salt to squeeze out excess water, and stir it evenly to get water.

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three

Then we put the prepared pork stuffing into the pot, add pepper water, minced ginger and chopped onion, add chopped green onion, Jiang Mo and salt into the pork stuffing, add sesame oil, soy sauce, cooking wine and oyster sauce, and stir evenly clockwise. Squeeze the water out of the Chinese cabbage stuffing by hand, put it into the pork stuffing that has just been stirred, and stir it evenly so that the Chinese cabbage and pork stuffing are mixed together. The ratio of meat stuffing to vegetable stuffing is 1 to 1.5. My family likes vegetables better, 1 is better than 1.2.

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four

Pour that dough just kneaded on the table to make an extrusion, roll the extrusion into jiaozi slices, and wrap the prepared meat stuffing with jiaozi slice.

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five

Boil water with an open flame. When the water boils, put jiaozi into the pot and cook. Stir clockwise, don't stick to boiling water. Add cold water three times and it will be basically cooked. Take out the cooked jiaozi and dip it in vinegar and Laba garlic. You can make ingredients according to your own taste.

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