Cooking Steps

1. 

   Step1:Chop the best mutton into piece

2. 

   Step2:Chopped onions and ginge

3. 

   Step3:Put ginger and onion in a large bowl with minced mutton. Add 1 tablespoon salt, 2 tablespoons cooking wine, 1 tablespoon fresh soy sauce, 1 / 2 teaspoon sugar, 1 teaspoon chicken essence, and 1 / 2 teaspoon pepper and mix well

4. 

   Step4:Add another 50ml of clear water. Stir with chopsticks in one direction to make the mutton fully absorb the water

5. 

   Step5:Add another tablespoon of sesame oil, mix well, refrigerate and marinate for 30 minute

6. 

   Step6:Add 30g clear flour (wheat starch) to 250g flour and mix wel

7. 

   Step7:Add 300ml hot boiled water to the mixed flou

8. 

   Step8:Stir with chopsticks into floccule

9. 

   Step9:Knead the dough by hand until it cools down. Cover the dough with a damp cloth. Wake up for 15 minutes

10. 

    Step10:After 15 minutes, knead the dough into a smooth dough, and then apply the wet cloth to wake up for 15 minute

11. 

    Step11:Wake up the good dough. Knead the growth bar. Pull it into small dosag

12. 

    Step12:Round skin like dumpling ski

13. 

    Step13:Use a rolling pin to thin the edge of the dough into a lace wavy edge (it's very easy to use a rolling pin with two thin ends and a thick middle)

14. 

    Step14:Put mutton stuffing in the middle of the doug

15. 

    Step15:Close with the tiger's mouth on your right hand and hold tigh

16. 

    Step16:Let's clean up the shape of the upper dough

17. 

    Step17:Put it into a steamer. Put it on cold water and bring it to a boil. Steam over medium low heat for 15-20 minutes. Simmer for 3 minutes

18. 

    Step18:Steamed mutton is sold. The skin is thin and juicy. The mutton is very tender

19. 

    Step19:On the tabl

20. 

    Step20:Finished produc