Flour, warm water, pig hind legs, Chinese cabbage, white radish, ginger, agaric and coriander (chopped)

working methods

1. Cook a pot of chicken/river fish with soup first.

2. Wash and chop the pork, add a little sesame oil, yellow wine, soy sauce, salt, sugar, pepper and corn flour and stir until it becomes sticky.

3. Add white radish, ginger, fungus and coriander and marinate for half an hour.

4. Mix flour with warm water and knead into dough. Cover with plastic wrap and relax for 30 minutes.

5. The loose dough is kneaded into strips, then divided into small particles and rolled into round slices.

6. Put jiaozi Bao into the stuffing and press it tightly.

7. Boil a pot of boiling water, put it in jiaozi and cook until the jiaozi floats, then take it out.

8. Put it into the prepared soup and serve it with boiled vegetables.