2. Remove the fat and cut into cubes. Peel the lotus root and cut it into dices.

3. First cut the lean meat into cubes.

4. Chop into fine minced meat (satisfaction of about 7 points).

5. Add diced lotus root and chop it until it is basically integrated with the meat.

6. Add the diced fat.

7, chop to the integration of the three.

8. Put minced meat into a deep pot, add salt, light soy sauce, cooking wine, white sugar, Jiang Mo and chopped green onion, stir well, then add appropriate amount of water starch several times, and stir until it is slightly thick.

9. Take a dumpling skin, wrap it with a proper amount of meat stuffing, and wipe a little water on the edge of the dumpling skin with your index finger. Because there is more dry powder on the dumpling skin, it is easy to wrap.

10, pleat slowly from the right hand side until a steamed stuffed bun is wrapped.

1 1, the wrapped buns are placed at intervals. When the buns can be steamed to the full pot, they can be steamed first, because this is dumpling skin, so it is not necessary to wake up.

12. Put the wrapped steamed bread into the steam, boil it over high fire and steam it for about 5 minutes.

13. Steamed steamed bread dipped in juice is delicious.