1. Chop the green peppers.
2. Squeeze the chopped green peppers out of juice.
3. Mix the dough with green pepper juice. Cover it with plastic wrap and let it stand for half an hour.
4. Put the chopped pork belly into a large bowl. Add Huadiao wine, thirteen flavors, chicken essence, light soy sauce, salt, chopped green onion, minced ginger. Stir in one direction. Pour in oil and mix well. Pour in green pepper froth and mix well. Finally, pour a little sesame oil and mix well. Put it in the refrigerator for later use.
5. Knead the resting dough smoothly. Divide it into two pieces. Take one of them and knead into a long strip. Cut into small pieces of even size.
6. Flatten the agent and roll it into dumpling wrappers.
7. Put a dumpling wrapper into the filling. Pinch the mouth tightly and wrap it into the shape you like.
8. wrap up.
9. Put a little salt in a boiling pot and bring to a boil (dumplings are not easy to stick when cooking). Add the dumplings to a boil. Tap water three times and cook. Remove and serve.
10. Began to eat.
11. Figure.
