Cooking Steps

1. 

   Step1:Blanch part of the frozen meat skin with water. Remove it. Change the water. Add the meat skin, shallot and ginger slices to boil until the skin is transparent (chopsticks can be punctured). Take out the meat skin and cut it into pieces. Put the cooking machine to mix it into mud. Take out the ginger and shallot. Put them into water and continue to boil until sticky. Refrigerate them in the lunch box until solid. Dice for standb

2. 

   Step2:Mince shepherd's purse with meat filling. Add a little salt. Drain the wate

3. 

   Step3:Cut three shallots into sections. Put a little water in them. Mash them with a rolling pin. Mash out the juice. Take out the shallots and chop them

4. 

   Step4:Pour the onion water into the meat sauce and stir wel

5. 

   Step5:Add soy sauce, salt and sesame oil and mix wel

6. 

   Step6:Add shepherd's purse and stir wel

7. 

   Step7:Part of the flour, yeast, baking powder, salt and water are stirred evenly. The dough is made alive. The dough is fermented for 2030 minutes. The dough expands twice as large. Take out the dough, rub the bubbles out, cut into sections and flatten

8. 

   Step8:Roll it into Ji, put in meat stuffing, frozen meat skin, and wrap it into bun shap

9. 

   Step9:Put oil in the pot. Put the steamed buns into the pot one by one. Fry until they are brown. Put in 1 / 3 water

10. 

    Step10:Cover the pot and stew until the juice is collected. It's cooked now

11. 

    Step11:Dish. Serve with a little vinegar