Cooking Steps

1. 

   Step1:Warm water and medium hard doug

2. 

   Step2:When the meat is chopped into meat stuffing, it will have more draught if it is slightly rough. At the same time, chop the ginger into the meat. Add the chopped meat stuffing into the soy sauce, salt, cooking wine, chicken essence, sugar, thirteen spices. Slowly add water. The meat water ratio can be as high as 1-6. Stir the meat stuffing in the same direction until the meat stuffing is strong. Then add peanut oil and sesame oil. Continue to stir. Cut the onion into sections, then cut the fine wire, and then cut the dice. Blanch the amaranth to remove the oxalic acid Shredded. Amaranth and shallot in the meat po

3. 

   Step3:The dough is changed into a preparation by knife. At the same time, the dough is rolled to prepare the skin

4. 

   Step4:Stir the vegetables and meat evenly and start to make dumplings. Although this kind of mouse dumpling has more pleats, it tastes much smaller than the side of Zhong dumpling. In order to taste good, it's worth the time

5. 

   Step5:Turn the pan over medium heat. Heat the pan with peanut oil. Put the dumplings in the pan. Add the lid

6. 

   Step6:When the bottom of the dumpling is in this color, add 3 / 4 small bowls of water. My pot is 30cm. The amount of water added is adjusted according to the size of the pot. At this time, turn the fire down a little. Simmer for about 10 minutes. Turn off the fire when the water is dry

7. 

   Step7:Look, Huang cancan's dumplings are out of the po