1. A piece of fresh pork, washed, peeled and cut into small pieces. Chop slowly with a knife.

2. Wash the green onions and pat them flat with a knife, so that the chopped green onions will not splash when stuffing.

3. Chop chopped green onion into meat stuffing and add ginger to chop it into stuffing.

4. Slowly chop the onion and ginger into the meat and chop it into minced meat.

5. Put the minced meat into the seasoning basin.

Beat in an egg, add abalone juice, salt, sesame oil, thirteen spices, pepper, monosodium glutamate, chicken essence and soy sauce to taste and mix well.

6. Put the flour into the basin and add the eggs and salt. The amount of salt can be controlled by yourself, and it doesn't matter how much.

7. Make smooth dough and let it stand 10-20 minutes.

8. This is the negative effect after kneading. When kneading dough, the dough is concentrated from outside to inside, which is the same as the method of making steamed bread and shaping steamed bread.

9. Pass through the middle of the dough.

10. Put your hand in the middle hole and gradually pull the dough into a uniform strip with uniform force.

1 1. The kneading agent is set on the panel. Cut the dough with a knife and prepare to roll the dumpling skin.

12. Roll the dumpling wrappers one by one with a rolling pin.

13. Hold the dumpling wrapper in your left hand and put the dumpling stuffing into the wrapper in your right hand.

14. Then hold the middle part of jiaozi with the thumb and forefinger of both hands, and then stretch it to both ends respectively, and a jiaozi will be made.

15. Put enough water in the pot. After boiling, first scoop up the water in the pot with a spoon. The advantage of this is that jiaozi can rotate with the water flow after cooking to avoid sticking to the pot.

16. After jiaozi got off the pot, he continued to stir the bottom of the pot in turn with a spoon to let the water in the pot continue to flow, and then covered the pot to cook jiaozi. Don't wait until the water is half boiled, then continue to push jiaozi with a spoon, and don't let jiaozi stay at the bottom of the pot. The advantage of this is to avoid boiling jiaozi.

17. It is customary to add some cold water to the pot three times, and jiaozi will be cooked. In fact, it doesn't matter if there is enough water in the pot. The method is to open the lid after boiling for the first time, scoop out the soup in the pot with a spoon and pour it into the pot, and do this action repeatedly. At this time, the water in the pot will not boil again. You can cover the pot and continue to cook. Repeat this action until you smell the fragrance of jiaozi, and jiaozi will be cooked.

In a bowl.