2. After mixing the jiaozi noodles, put the pork stuffing and lard residue together and chop them with a knife. Chopped, put them all into a large bowl, add a little white pepper, a little green onion and Jiang Mo, 1 tablespoon soy sauce, 1/2 tablespoons soy sauce and 2 tablespoons cooking wine, stir them evenly with chopsticks, and marinate for 10 minute to make the meat fully tasty;

3. Take some pickled sauerkraut from home, wash it with clear water, dry it, cut it into shreds with a knife, and then chop it for later use;

4. Put the pickled cabbage into the meat stuffing, add 1.5 teaspoon of salt and a little vegetable oil, stir with chopsticks in one direction, and stir vigorously for later use;

5. Divide the mixed flour into small pieces, knead it into long strips, then cut it into small pieces with a knife, roll it into thin skin with a rolling pin, put the meat stuffing in and wrap it, and put all my jiaozi on the dice after wrapping it;

6, put water in the pot, put water in the jiaozi, when jiaozi is ripe, put it in a bowl to eat!