How to make jiaozi with fresh horsetooth vegetables?

Ingredients: purslane 1000g, pork 300g, dumpling skin 100g, a little sugar, salt, cooking wine, garlic, sesame oil, ginger and soy sauce.

1. First remove the roots of Portulaca oleracea and soak for about half an hour.

2. Then put Portulaca oleracea in a pot and blanch it for 3 minutes (Portulaca oleracea is sour without blanching), take it out and drain it for later use.

3. At this time, prepare garlic and ginger, wash and chop them for later use.

4. Then add Jiang Mo, minced garlic, cooking wine, sugar, salt and soy sauce to the minced meat and marinate for about 15 minutes.

5. Squeeze out the water from the blanched purslane and chop it up with a knife for later use.

6. Finally, pour the marinated pork into purslane, add sesame oil and stir well.

7. The picture below shows the state of the prepared stuffing, which must be stirred evenly.

8. Then use jiaozi bag and jiaozi, and boil water in the pot.

9. Boil the water and put it in the jiaozi. Cook until it floats in the jiaozi, and it's out of the pot.

10, boil for 10 minutes, and fish up to eat. You can order some soy sauce to eat, which tastes better.