1. The one on the left is the gourd, sea rice washes the floating ash and soaks it in water for a while
2. Wash the gourd, peel it, and rub it into silk
3. When wiping the gourd, rub it along the surrounding area. The core in the middle is the flesh of the gourd. Do not remove it.
4. Put an appropriate amount of salt in the shredded gourd, grab it evenly and let it stand to kill the moisture
5. Put ginger powder, Huadiao wine and sea rice in the pork filling, stir until smooth, chop the sea rice into the meat filling, add soy sauce and chicken essence and stir evenly
6. The gourd that has released the moisture, grab the moisture, chop it, and put it in the pot with the meat filling; do not stir the vegetables and meat first, stir them evenly before wrapping
7. Put an appropriate amount of vegetable oil, stir the vegetable meat into dumpling filling
8. Put the wrapped dumplings on the cover pad; just use your favorite method to wrap it, any shape will do
9. Pour wide water in the pot, add the dumplings after the water is boiled, push well and boil 3 times, tap cold water and boil it again, remove it.
10. Dip with garlic, it's not delicious but dumplings
Tips:The gourd does not need to be blanched, just squeeze it out of the water. This is a dumpling in the head of the head.
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