1. Shred.
2. Bring the water to a boil, add the shredded white radish, blanch for 30 seconds, and remove.
3. Take advantage of the time when the shredded radish is cold, and start mixing the noodles. Boil the smallest amount of water, add water, and stir the noodles with chopsticks. When there is no flour and it becomes flocculent, it is almost done, and you can start stirring.
4. After making a ball, cover with a cage cloth and wake up for 20 minutes.
5. Chop the pork in advance, add a spoon of salt, a little soy sauce and five-spice powder light soy sauce, and marinate. Chopped green onion and ginger.
6. Put a little more oil in the pot. After the oil is hot, add the pepper and fry it until fragrant. Pour the hot oil on the green onion and ginger.
7. Before cutting the radish, squeeze the water again with your hands, add two teaspoons of salt, soy sauce, and mix well with the meat.
8. When the noodles are awake, you can knead again in the middle, and then take a little bit of noodles, rub them into a long roll, and then cut them into small noodles.
9. Pinch the middle of the dough, squeeze both sides, gently squeeze
10. After an hour of hard work. finished. A bit of noodles remained, rubbed into cat ears. I forgot to take the finished product and just ate it. Boil the dumplings under water, add half a bowl of cold water after the water is boiled, boil the water again, and add it again, a total of three times, and it will be ready.
Tips:1. When making stuffing, turnips love water, blanch it in advance to stop watering. 2. I don't like to use raw oil to mix stuffing. It is heated and poured on scallion and ginger to improve the flavor. 3. The family did not say that if the novice is afraid of noodles and too much, there is a trick that the capacity of flour is a little less than that of stuffing.
