On the solstice of winter, how do people package jiaozi?

My hometown is in the northeast. I usually eat jiaozi on the solstice in winter. Where are the people at home? It has become our custom to pack jiaozi and eat jiaozi together in the evening.

Jiaozi is eaten on the solstice in winter. Northeasters prefer to eat sauerkraut stuffing, which is a kind of home cooking in Northeast China. Pickled with Chinese cabbage, it has local characteristics in Northeast China.

Pickled sauerkraut is a unique condition in Northeast China, which makes it a magical ingredient, relying on low-temperature fermentation. Pickled sauerkraut retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients, and contains a large number of lactic acid bacteria.

How to make sauerkraut stuffing delicious in jiaozi? Sauerkraut likes oil, but it doesn't taste good without oil. It's light and doesn't need much seasoning. It highlights the acidity and fragrance of sauerkraut. There is a trick in jiaozi to make sauerkraut stuffing delicious. As long as we master the methods and materials of stuffing, we can make a delicious jiaozi stuffed with sauerkraut. Today, I will teach you how to do it. Jiaozi is sour and delicious, fresh and juicy. The following is how to make jiaozi stuffed with sauerkraut:

Required materials: northeast pickled cabbage 1, peeled pork belly 2 kg, soybean oil 3 tablespoons, salt, onion 1, thirteen spices 1 teaspoon, soy sauce 2 tablespoons, braised soy sauce half a tablespoon, white pepper 1 teaspoon, monosodium glutamate 1 teaspoon.

Practice steps:

1. Prepare the required materials. Sauerkraut likes oil. Pork is best served with pork belly first. Its fat meat melts easily when heated, and its lean meat is not firewood when cooked for a long time.

2. Peel off the leaves of sauerkraut, and then tear off the roots with a knife, so that the shredded sauerkraut is thinner. Slice the sauerkraut, fold a few pieces, cut the sauerkraut into shreds with a top knife, then cut the shredded sauerkraut into powder and chop it up a little. Don't cut the sauerkraut too finely, it tastes grainy and tastes good.

3. Put the chopped sauerkraut into clear water, wash it once, take it out and drain it, then rub the sauerkraut into balls by hand, grab some water from the sauerkraut, then put the sauerkraut into the stuffing pot, and then break the sauerkraut balls.

4. Dice a part of the pork belly fat, chop the remaining pork belly into meat stuffing, or use a cooking machine to make meat stuffing. The minced meat with a knife tastes better, and the chopped green onions will not be too broken.

5. Add soybean oil to the pot, heat it, add the diced fat, stir fry with low heat, and put the fat into the diced fat. Come out and dice the fat? When it turns golden yellow and oily, turn off the fire, add thirteen spices, stir well, and stir-fry the fragrance.

Stir in one direction with chopsticks, just mix the meat, sauerkraut and seasoning evenly, and the pork and sauerkraut stuffing jiaozi will be ready.