Seasoning: one egg, ginger, onion, pepper, soy sauce, sesame oil, chicken powder, starch, cooking wine;

Dip in juice: garlic, ginger, soy sauce, vinegar, sesame oil and oil pepper.

Specific step 1, stuffing:

1. Chop the pork into minced meat, add a little starch and grab it evenly, then add a proper amount of salt, soy sauce, cooking wine, chicken powder, sesame oil and pepper, stir in one direction, and then cover with plastic wrap and marinate for about 20 minutes;

2. Wash and cut mushrooms, cut ginger and cut onions;

3. Put the mushrooms, Jiang Mo and chopped green onion into the marinated minced meat and continue to stir evenly in one direction;

Second, Bao jiaozi:

1, add appropriate amount of boiling water to jiaozi powder, stir it into snowflake shape with chopsticks, add a little cold water (the ratio of cold water to hot water is about 1: 9), knead it into smooth dough, and cover it with plastic wrap for 20 minutes;

2. Put the baked dough on a chopping board covered with a layer of flour and knead it into strips, and then divide it into even small portions;

3. Sprinkle a layer of powder on the small dose, and then roll it flat to make a small round cake;

4. Hold the edge of the small round cake with one hand and roll it into a dumpling skin with a thick middle and a thin edge;

5. Put the evenly stirred stuffing into the center of the dumpling wrapper and wrap it into jiaozi.

Third, fry jiaozi:

1, put a proper amount of water in the steamer, put jiaozi on the steamer, cover the lid, and steam over high fire for 8 minutes;

2. Put oil in the pot, add steamed jiaozi, and fry on low heat until golden on three sides;

Pork stuffing, beans, flour

Accessories: salt, soy sauce, soy sauce, sugar, white wine, cold vinegar, black pepper, Jiang Mo, minced garlic, sesame oil, edible oil, chicken essence and mushrooms.

Exercise 1. Famian Add sugar to yeast, mix the dough with water close to body temperature, coat the dough with cooking oil, wrap it with plastic wrap, and wake up to twice its original size!

2. Add all the auxiliary materials into the pork stuffing and taste the pork stuffing. Blanch the beans in boiling water, cool them, chop them up and mix them into the meat. Note that the meat stuffing is stirred clockwise, and the beans are also stirred in the same direction after being added, so that the soup is not produced and the stuffing sticks together.

3. Make steamed buns with leather bag stuffing, blanch them in cold water for about 20 minutes, light them, steam them for 5 minutes after boiling, and take them out of the pot.

Sour cowpea, pork stuffing, mushrooms.

Seasoning: pepper, pepper, onion, ginger, garlic, cooking wine, salt, sugar, chicken essence and pepper.

Practice: 1, the sour beans should also be soaked a little or not too salty, and then chopped.

2. Prepare minced meat, pepper, pepper and minced onion, ginger and garlic.

3. Pour some oil into the pot. When the oil is hot, stir-fry Chili and Zanthoxylum bungeanum, then stir-fry shallots, ginger and garlic, and then stir-fry minced meat to make it fragrant.

4. After the minced meat is cooked, stir-fry the sour cowpea for two minutes.

5, the sour beans are dry, add mushrooms and continue to stir fry, then add a little water to cover and stir fry on low heat.

6, add a little soy sauce, sugar, chicken essence, pepper, sprinkle with chives.