Cooking Steps

1. 

   Step1:Diced lam

2. 

   Step2:Chopped green onio

3. 

   Step3:Cut the carrot. Boil it in boiling water for 5 minutes. Empty the water. Put it on the mutton stuffing and spread it (in this way, the carrot will absorb the mutton oil. The taste is delicious) and then sprinkle the onion.

4. 

   Step4:The effect of the previous step.

5. 

   Step5:Sprinkle three spoons of salt on it. Two spoons of pepper noodles. One spoonful of ginger noodles.

6. 

   Step6:Start to chop the stuffing. It's almost enough to chop it horizontally and vertically for three times. It's good to chop it to the top.

7. 

   Step7:Let's make a quarrel for a while.

8. 

   Step8:Start with noodles. Three cups of noodles + 250ml of warm water at about 35 degrees.

9. 

   Step9:Noodles and three lights (basin light, hand light and surface light) are OK. Noodles wake up for a while. In this time, you can mix two dishes with wine. Where can I eat Mongolian baozi without wine? Forget to say that Mongolian baozi skin doesn't need noodles. So it's important to use warm water and noodles. Water temperature is very important. The steamed baozi skin will be hard if the noodles don't mix well.

10. 

    Step10:Start wrapping.

11. 

    Step11:Be sure to put the wrapped bun on the steamer after boiling.

12. 

    Step12:Steam for 25 minutes and you will be out of the pot.