Cooking Steps

1. 

   Step1:Peel off the longest of the shallots carefully. Scald them in boiling water for 1 minute. Then pull them out and drain them. I haven't used cold water. It seems that pulling them out will break the fiber.

2. 

   Step2:Shepherd's purse, wash it. Boil it and then dry it. Chop it.

3. 

   Step3:Onion core. Minced ginger and meat are chopped into stuffing. Even the meat stuffing you buy is also chopped with a knife. Otherwise, the meat can't be cramped. You can't mix it with vegetables.

4. 

   Step4:End of dish, meat filling, salt (less than dumpling filling), cooking wine (pepper and monosodium glutamate can be added but not added), a pinch of sugar to freshen up and stir evenly.

5. 

   Step5:The oil bean skin is cut into several small pieces to cover the filling without wasting the bean skin itself. This is about 10x15 for me. You can arrange according to the materials in your hand. The round one can be directly cut into 46 fan-shaped pieces.

6. 

   Step6:Put the stuffing on the middle and lower part of the bean skin.

7. 

   Step7:Then wrap it up. It's like a spring roll.

8. 

   Step8:Tie it up, knot it, arrange it and cut off the extra part with the long scallion leaves.

9. 

   Step9:After all, put a little old soy sauce, some raw soy sauce, sugar and water in the pot. Turn to medium heat and cook until there is still some soup

10. 

    Step10:Put it in a pan. Pour some soup on it. Let's eat. There are 10 of them. They are lame. There are only 4 regular ones.. Cover your face and run away