1. Wash the pork, cut it into small pieces in Jiang Ye and put it together.

2. Put the pork and ginger into the chef's machine and stir them into stuffing.

3. blanching amaranth, the amount of water is small, and it may be necessary to blanch several times.

4. 225 grams of amaranth blanched, let cool for later use.

5. Amaranth is cooled with water, drained and cut into powder.

6. Add cooking wine, soy sauce, soy sauce, salt and dumpling stuffing to the meat stuffing, stir in one direction, and add chopped mushrooms.

7. Add amaranth powder

8. Add sesame oil and mix well.

9. Add 225 grams of amaranth water to the flour and put it into the chef's machine to stir into dough.

10. Cover the stirred dough with plastic wrap and put it indoors 10 minute.

1 1. Knead the proofed dough into long strips and cut them in a small extruder.

12. "Slice"

13. Packing filler

14. Do it in turn 15. Put the water in the pot. Boil the water and put it in jiaozi to cook.

16. You can add Chili oil and vinegar or your favorite sauce when eating.