Add salt, egg white and water to the high-gluten flour, and smooth the dough. Cover with a damp cloth and wake up for half an hour.
Add beef stuffing, pork belly stuffing, beef bone soup, soy sauce, cooked soy sauce (added with onion ginger and aniseed ingredients), pepper powder, pepper powder, allspice and egg white, and stir in one direction.
Add ginger and diced green onion and stir in one direction.
Finally add peanut oil and sesame oil and mix well in one direction.
Slightly lick the dough a few times, cut into long strips, and then grow the stick. Knead into small pieces of the same size, evenly sprinkle some flour and mix well.
The dumpling skin is slightly thicker.
After the water is opened, use a spoon to turn the water and turn it one by one. Spoon as far as possible on the bottom of the pot and push the dumplings. Close the lid.
After boiling, pour in cold water, push and push to sleep.
Do not cover the lid and open it twice.
After the fish is removed, it is shaken in the plate to prevent sticking.
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Beef: Pork belly = 7:3 meat stuffing, as much stuffing stuffing as possible, big stuffing dumplings are fun ~