Cooking Steps

1. 

   Step1:Knead. Knead until it is even and smooth. Cover with plastic film for one fermentation. Ferment to twice the siz

2. 

   Step2:Let's start to chop the stuffing, fat and thin separately. Chop the fat more carefully. I think it's better to chop it by hand than by machine. Everyone likes i

3. 

   Step3:Mix the meat stuffing. Add ginger water (sliced or chopped ginger, then add water. Soak some pepper for a while). Beat in the water. If you have soup, you can also replace ginger water with sou

4. 

   Step4:First, add salt, five flavor powder, stir clockwise for a circle, and then add soy sauce, oyster sauce, sugar, chicken essence, stir clockwise for a circle, and then add spice oil. I also add pepper oil. Stir in the same direction to make it strong. Make it feel like Chengdu. After mixing, let it stand for a while

5. 

   Step5:Start preparing vegetables. Dice them. Don't chop them out. They won't feel like meridians. Only the fragrance of vegetables

6. 

   Step6:Mix the vegetables with the meat fillin

7. 

   Step7:Mix well. Wake up a little longer. It will be fine

8. 

   Step8:When the dough is fermented, it can be detected by finger poking. It's ok if it doesn't shrink or collapse

9. 

   Step9:The dough is divided into 22G pieces. Roll them into thin round skins around the middle

10. 

    Step10:Scoop in the right amount of meat. Start pinching the pleats. Try to be even. Use the same technique after kneading for one circle. Sea

11. 

    Step11:Dangdang. It's all done. Two cages in tota

12. 

    Step12:Second fermentation. It's twice as big. Touch the springback water and steam for 15 minutes. It can be stuffy for another 5 minutes. When it's opened, the skin is soft. The inside is juicy and delicious. The baby eats 5