Tips on how to make salty jiaozi.

Materials?

500g of winter bamboo shoots

4 tablespoons soy sauce

20 g salt

2 tablespoons soy sauce

Xianggan 6 kuai

500g lean meat

Chopped green onion100g

Lard100g

20g fennel

Vanilla leaf 1 tablet

Glutinous rice flour1500g

How to make salty jiaozi?

Cut two winter bamboo shoots into small pieces.

Cut six pieces of dried bean curd into small pieces.

Cut the lean meat into small pieces, add cooking wine, soy sauce and soy sauce for pickling 15 minutes.

Cut a small amount of kimchi into small pieces for later use.

Cut three cloves of garlic, five slices of ginger and onion.

Pour a little lard into the pot, add onion, garlic, ginger, fennel and fragrant leaves.

Stir-fry the ingredients, stir-fry the fragrance, and then take out the ingredients.

Pour minced meat into the pot and stir well.

Fried diced bamboo shoots.

Stir-fry dried coriander, add a little soy sauce and a little salt.

Pour in pickles

Stir the stuffing evenly and add a little chopped green onion.

Take out the stuffing and let it cool.

Mix glutinous rice flour with boiling water, knead into dough, and coat the surface with lard to prevent the dough from cracking.

Wrap the stuffing in dough.

accomplish

When the water in the pot boils, add the glutinous rice balls.

Stew 10- 15 minutes, and take out.

Does it taste good？