Cooking Steps

1. 

   Step1:Mince meat. Mince more meat than dumplings. Knock in a raw egg. Add salt, sesame oil, raw soy sauce, old soy sauce, oyster sauce, thirteen spices, chicken powder, stir clockwise until the meat absorbs the water of the egg and seasoning. Then chop the onion and ginger and mix with the meat.

2. 

   Step2:Mince the frozen meat and mix with the fresh meat stuffing. (check my recipe for the method of meat jelly crystal meat jelly. It's just that the chili put in later period doesn't need to be put in. You can also put the processed meat skin into the electric pressure cooker and select the tendon key. After the program is finished, pour it out and put it on the electromagnetic stove and simmer for 30-40 minutes. The meat jelly made in this way is more elastic and slippery.

3. 

   Step3:Mixed stuffin

4. 

   Step4:If I can't buy the dumpling skin, I can use it. Roll the dumpling skin thin and roll it into a round skin of 9-10cm size. Or roll it with noodles. The hardness and softness of noodles are the same as that of dumplings, but the skin is thinner than the dumpling skin. Put a tablespoon of stuffing in the middle of the skin.

5. 

   Step5:Like our baozi, put it on the left hand. Turn the left thumb to the right. Turn the right thumb and index finger to fold and press the folded mouth. Finally, turn the folded mouth clockwise for half a circle and then make it smaller.

6. 

   Step6:It's all packed. I've packed a lot. There are about 80 in total.

7. 

   Step7:Add some water to the pot. Brush the grate with oil or spread the oilcloth. Leave enough space in the middle to prevent sticking. Steam it for 8 minutes after the water is boiled.

8. 

   Step8:It's out of the pot. Eat it directly. Don't worry about scalding your mouth with the soup. You can also use chili oil and vinegar to dip into the juice to eat better.

9. 

   Step9:Look. The thin skin is full of soup. If you dip it in the sauce, you won't care about scalding your mouth.