1. Preparation materials: 280 grams of leek, 80 grams of carrot, 0/50 grams of horseshoe/kloc, 400 grams of pork, 80 dumpling wrappers, and appropriate amount of salt, sugar, chicken essence, cooking wine and edible oil.

2. Chop pork, leek, horseshoe and carrot separately for later use.

3. Prepare a large basin, pour in four main ingredients, add salt, cooking wine, sugar and chicken essence, stir well, and add seasoning according to personal taste.

4. Put the stuffing into the dumpling skin, stick water around it, and wrap the jiaozi for later use.

5. Pour a little oil into the pot, wipe it evenly, wipe the oil on the bottom of jiaozi, and pour in water, which overflows half of jiaozi.

6. When the water is almost dry, open the lid and turn the heat down. At this time, this part is oil, and the water has been boiled.

7. Continue to fry with low heat until a brown linear edge appears at the bottom. Just turn off the fire and boil.