Cooking Steps

1. 

   Step1:Mix all material

2. 

   Step2:Knead until the dough is smooth. Ferment to twice the size of the doug

3. 

   Step3:When waiting for fermentation, you can prepare ingredients such as agaric and mushroom for soaking, squeeze dry water, and then cut them into pieces

4. 

   Step4:Mix the minced meat with salt, soy sauce, oil and cooking wine and marinate for half an hour. Then add starch and spicy soya bean sauce (optional) and mix well. Then add water to mix well one by one. Mix until the minced meat is a little mushy and water is not enough. It is difficult to stir it up when frying. The meat is a lump. It is not loose.

5. 

   Step5:Take out the dough and exhaust it. Knead it again until it is smooth. Divide it into 6 points and roll it evenly. Cover with plastic wrap and wake up for 15 minutes

6. 

   Step6:Take a piece of dough, flatten and roll it into an oval shape. Apply a thin layer of oil on the surface to prevent sticking. Fold the ellipse in half

7. 

   Step7:Then use the cleaned comb to press out the pattern, and use the chopsticks stained with flour to make the fan shape

8. 

   Step8:Let's finish six dough one by one, put them in a steamer, cover them, ferment them for about 10 minutes, steam them for about 15 minutes, put them out, stew them for about 5 minutes, and then open the cover

9. 

   Step9:Put shredded mushrooms and agaric in the oil pot. Stir until you can smell the smell of mushrooms. Add minced meat. Quickly stir the meat with chopsticks

10. 

    Step10:After the meat is stirred and scattered, it can be stir fried with a spatula. After the water evaporates, you can add soy sauce to color the meat. After the color is even, you can dish it. Because the meat is salty when seasoning. There is no need to add seasoning when frying mushroom and fungus.

11. 

    Step11:Lovely lotus leaf shap

12. 

    Step12:With minced mea

13. 

    Step13:Open to eat.