Bao jiaozi: 80 thin dumpling skins, 250g minced pork, 2 teaspoons of ginger paste, 2 teaspoons of refined salt, water bean powder 1 spoon, egg 1 piece, a little water, 8 tablespoons of red soy sauce, 6 tablespoons of red pepper oil1spoon, 8 teaspoons of white sugar, a little monosodium glutamate and 65433 mashed garlic.

working methods

1. Making dumpling stuffing: put minced meat into a bowl, add 2 teaspoons of refined salt and a little water; Add it several times, stirring vigorously in one direction. When all the water is eaten up by the meat stuffing, pour the egg liquid and ginger into the meat stuffing and continue to stir evenly to form the stuffing.

2. Filling molding: wrap the filling in the skin, wipe a little water on the bonding place, and fold the jiaozi into a semicircle.

3. Preparation of red oil seasoning: Divide 4 tablespoons of red soy sauce, 8 tablespoons of red pepper oil, 4 tablespoons of white sugar, 2 2/3 tablespoons of garlic paste and a little monosodium glutamate into 4 bowls.

4. Boil jiaozi: Put the pot on a high fire to boil 1 liter of water, then add 40 jiaozi and gently push it with a colander to prevent the pot from choking. After the water boils, add a little cold water and cook until the water boils again, then add a little cold water and cook until jiaozi is slightly wrinkled and cooked. Take it out with a colander and put it in red oil bowls, each bowl generally contains 10, and then eat it while it is hot and stir it evenly.