Drain the water, put it in a reserved pot to boil water without cutting, and then add the washed oil wheat vegetables to blanch. Three seconds, and it won't take long to catch it. Chop garlic and shred pepper for later use. Hot pot hot oil ~ I use sesame oil, which is personally delicious. After the oil is boiled, add garlic paste and fry until golden brown, then add soy sauce, oil consumption and monosodium glutamate. Put the freshly blanched lettuce on the plate and put the shredded pepper on it. If you don't eat Chili, you can ignore this step, or replace it with shredded red green peppers, and it would be better to pour the freshly steamed oil-consuming juice on it ~ make the pot to the extreme!
Foods jiaozi needs for fresh meat: 290g sticky rice noodles, 186g boiled water, 165g raw pork, 25g carrots, 2 Pleurotus ostreatus, 3 shallots, 3.5g salt, 7g cassava starch, 10g rice wine, 10g ginger, 2 tablespoons soy sauce and 2 tablespoons raw mushrooms. Friends who don't have a high-speed blender at home can chop it with a knife. 3. Pour the prepared pork paste into a bowl, add cassava starch, salt and rice wine, and stir evenly in one direction with chopsticks. 4. Then add carrots, Pleurotus ostreatus and shallots, and mix them in one direction again. You don't need to add all the shallots here, just leave a little spare.
5. After the dumpling stuffing is mixed, everyone will make a part of the skin, pour boiling water and glutinous rice flour into a bowl, mix them into filaments with chopsticks, and begin to knead them into smooth dough. It may be a little dry at first, but it will get softer and softer if you keep rubbing. Warm reminder, you must use freshly boiled water to make noodles. Only in this way, the glutinous rice dumplings are soft and not easy to crack when wrapped in the skin. 6. Take out a Noemie jiaozi, knead it into a circle, flatten it, and then add a proper amount of dumpling stuffing. Everyone's skin stuffing ratio is casual. Anyway, my skin is 20 grams each, and the stuffing is not weighed, so I just put it casually. 7. Just wrap the stuffing, wrap it around with your hands a little, and the rest will be actually operated. 8. Pour half a pot of water into the pot. After boiling, put the processed fresh meat jiaozi into the pot, cook until the jiaozi floats, turn to slow fire and stew for another 6 minutes. 9. Pour the steamed fresh meat jiaozi into a bowl, add 5 tablespoons of boiled jiaozi water, 2 tablespoons of soy sauce and an appropriate amount of animal oil, mix well, sprinkle with the remaining shallots and eat.