1. Wash the wild celery to control the moisture.
2. Add a little salt and oil to boiled water and blanch it.
3. Pork stuffing, green onion and ginger, cooking wine, thirteen incense, soy sauce, salt corn oil, blanched wild celery.
4. Stir the various seasonings evenly. The stuffing is reconciled.
5. Add a pinch of salt to the cold water and dough. Wake up for about 30 minutes.
6. Divide into several doses and roll the skin.
7. Encrusting.
8. Boil in a pot under water.
9. Serve it on the plate, it tastes delicious.
