Place in a boiling steamer and steam for 15-20 minutes.

1, it is best to tear off the membrane on the lamb, otherwise it will have a serious fishy flavor.

2, the production of more onion and ginger can also remove the stink, or put a few hawthorn, radish, green beans can also remove the stink.

3, you can add carrots or white radish with steam.

4, the last few minutes to put some goji berries and then steam a few minutes better.

Expanded Information:

Sao Mai is one of the traditional snacks of Beijing. Siu mai appeared in the Yuan dynasty capital and is an authentic Beijing snack. Siu mai originated from buns, and the difference between it and buns is that the top is not sealed and made in the shape of a pomegranate. In the Ming Dynasty, it was called "sai hats", and in the Qing Dynasty, it was called "ghosts' ponchos". In the Qianlong period of the Qing Dynasty, there was a saying in a bamboo poem that "the plate is full of siu mai wontons".

The filling of siu mai used to be different in four seasons:

The green leek was the main ingredient in spring, the lamb and zucchini was the best in summer, the crab meat filling was the most seasonal in autumn, and the three kinds of fresh meat was the most seasonal in winter. Sanshin Siu Mai skin thin and transparent, color and glossy entrance mellow and fresh. There are many restaurants in Beijing that serve siu mai, and one of them is the most famous. The most famous restaurants in Beijing are Dushi, and the most popular ones are Sanxian and Crab Meat Siu Mai.

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