Ingredients: edible chrysanthemum 200g, pork stuffing 200g (mutton stuffing is also acceptable), salt 20g, soy sauce 100ml, pepper 7g, sugar 20g, flour 50g, warm water at about 40 degrees 100ml.

1. Kneading: 500 grams of ordinary flour, add 100 ml of warm water, stir, knead into dough, put it in a basin and cover it for half an hour. 2. Edible chrysanthemum: 200 grams of chrysanthemum petals.

3. Wash the chrysanthemums and put them in a basin for later use.

4. Mix the chrysanthemum and pork stuffing evenly! Add sesame oil, salt, sugar, pepper and soy sauce.

5. wake up and knead into a round dough.

6. Divide the kneaded dough into four parts and leave one part.

7. Rub a small part of flour into a short stick with a diameter of two centimeters, and then cut it into small pieces with a length of one centimeter.

8. Press the small noodles into small cakes by hand.

9. roll the skin.

10. Bao jiaozi.

1 1. The water must be boiled, otherwise jiaozi will not solidify after entering the water.

12. Put jiaozi into the water.

13. jiaozi should stir along the edge of the pot with a shovel after 30 seconds to prevent jiaozi from sticking to the pot wall.

14. jiaozi is completely floating, and those who get fat are cooked.

15. jiaozi is ripe and can be eaten on a plate.