A: 750g of pork, half a Chinese cabbage, 6 big conchs, onion and ginger, salt, cooking wine, soy sauce, olive oil, oil consumption and proper amount of sugar.

B: 800g of medium gluten flour, 400g of water and 2g of salt.

Production process:

1. Wash the conch, break the shell with a hammer, take out the snail meat and wash it.

2. Use scissors to remove the soft shell of the snail head, take out the yellow of the conch, and wrap the jiaozi without the yellow of the conch.

3. Chop the washed conch meat, not too rotten.

4. Put the conch stuffing into a bowl, add appropriate amount of cooking wine, oil consumption and sugar for a while.

5. Wash and chop the cabbage, be tender and squeeze out the water for later use.

6. Pork should be thinner, washed and chopped into minced meat with onion and ginger.

7. Add cooking wine, soy sauce, olive oil and oil consumption to the meat stuffing, stir, and add appropriate amount of water bit by bit to stir until it thickens.

8. Add conch stuffing and stir well, then add cabbage stuffing and stir well. Finally, add salt to taste and stir well, and the filling is ready.

9. Put the flour into a basin, add cold water, knead it into a smooth dough, and cover it with plastic wrap for 30 minutes.

10. Make dumpling wrappers of the same size. I use a dough press to make oil droplets. It's very strong and delicious, much more delicious than the dumpling skin changed outside.

1 1, stuffing, just wrap jiaozi in your own way, haha.

12, add water to the pot, add less salt, bring to a boil, and pour into jiaozi.

13, medium fire, cook for 3-5 minutes, and you can order cold water three times in the middle.

The delicious conch jiaozi is ready. Is it simple?

But the taste is not simple, it is quite delicious.