Chinese Food

Cooking Steps

1. 

   Step1:And face. I made it with a noodle starter. This way, the noodles come out. Keep the fragrance of the noodles. Deliciou

2. 

   Step2:Chop the meat. I like to chop meat by myself, especially in summer. I always feel that the meat grinder is not clean when it is ho

3. 

   Step3:Cut scallion and ginger into foam. Mix with meat stuffin

4. 

   Step4:Add salt, cooking wine, five spices, oil consumption and peanut oil. Sesame oil, raw soy sauce, sti

5. 

   Step5:A bowl of water. Add in the old sauce. Mix it into the old sauc

6. 

   Step6:Pour the old sauce into the meat filling. Stir clockwise. This process must be patient. Never pour all the water in at one time.

7. 

   Step7:Stir the meat into a liquid. Then you can make meatballs and have delicious soup

8. 

   Step8:Put it in the refrigerator. Let the liquid meat stuffing solidify a little. This process is to pack the bags when they are read

9. 

   Step9:About two hours later, the noodles are ready to ferment. We can see the honeycomb holes in the meeting by hand

10. 

    Step10:Add proper amount of edible alkali. Neutralize the botto

11. 

    Step11:Put in the alkali. Pour in a little hot water. This is for the convenience of alkalizatio

12. 

    Step12:Then knead the flour with alkali to make it smooth. Wake up for another ten minutes. It's better to cover it with something to prevent it from chappin

13. 

    Step13:In ten minutes, divide the noodles into even sized noodle

14. 

    Step14:Dry the dough into a bun ski

15. 

    Step15:Stuffed with mea

16. 

    Step16:Steam over high heat for 20 minute

17. 

    Step17:Well done... Look. The soup is oozing out. Eat it when it's ho