The practice of ginseng in jiaozi

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Potato flour? 350 grams

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360 grams of pork stuffing

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530 grams of white radish

condiments

sunflower seed oil

Proper amount

Chive

2 pieces

Ginger foam

4 tablets

Cooking wine

Proper amount

salt

3 teaspoons

corn starch

4 teaspoons

Clean water

1?o'clock

Chinese wolfberry

1?o'clock

Fresh chicken juice

2 teaspoons

How to make meatballs with ginseng chicken soup

1.

Get all the materials ready

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2.

Add onion foam, ginger foam, cooking wine, salt and raw flour to the meat foam.

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3.

While dropping a little water, stir it in one direction with chopsticks until it is thick, then drop a little sunflower oil and mix well for later use.

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4.

Heat the pan, pour in sunflower oil, stir-fry shallots and ginger, add appropriate amount of water and cover the fire.

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5.

When the water is warm and bubbling slightly, turn to low heat, put on disposable gloves and squeeze the meat into small meatballs, which are soaked in the water one by one.

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6.

After all of them are squeezed into the pot, cover the pot and turn to low heat.

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7.

Peel the white radish, wash it and cut it into long strips.

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8.

Pour radish strips into the pot and continue to cover the fire.

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9.

After boiling, turn to low heat until the radish floats, and add 2 teaspoons of salt to taste.

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10.

Pour in potato flour and cover with fire.

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1 1.

Fresh chicken juice dripped after the vermicelli floated.

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12.

Sprinkle chopped green onion and medlar and turn off the heat.