Chinese Food
Jiaozi stuffed with pig meat
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Have you ever eaten dumplings stuffed with Artemisia? After the pork stuffing is mixed, the Artemisia stem is cut into small pieces and mixed with oil to lock the water content of the Artemisia stem. When making dumplings, the cut Artemisia stem and the meat stuffing are mixed well. After the meat stuffing is completely wrapped, there is not a drop of water. The boiled dumpling goes down one mouthful, the thick juice is mixed with the fresh and delicious taste Artemisia stem, pork, salt, chicken essence, oil, edible oil, flour water
Cooking ingredients
Cooking Steps
Step1:Stem of Artemisia annua washed and drie
Step2:Mix the chopped Artemisia stem with edible oil and lock the wate
Step3:Cut pork into small pieces. Chop onion and ginger into small piece
Step4:Put pork and ginger in the meat grinde
Step5:Beat into mea
Step6:Add salt chicken essence and mix in one direction until the meat is stron
Step7:Mix Artemisia and por
Step8:It's half of the stuffing, not a drop
Step9:Woken dumpling noodles (colored dumplings are made with pumpkin juice, cucumber juice and amaranth juice
Step10:Rub long strips. Cut them into the same size dosage form
Step11:Press fla
Step12:Circl
Step13:Tight packin
Step14:More than one package at a time, frozen. Cook as you ea
Step15:Light and elegant color, fresh and delicious tast
Cooking tips:There are skills in making delicious dishes.
