Ingredients: raw pork, onion, ginger, salt, soy sauce, rice wine, white pepper, monosodium glutamate, water chestnut, wheat flour and other condiments (depending on hobbies).

1. Chop onion and ginger, put them in a bowl, then pour boiling water to turn them into onion Jiang Shui. Wits use Chili to taste better! (Other condiments are matched according to hobbies)

2. Prepare a piece of raw pork in advance, chop the minced meat with a knife, add salt, soy sauce, rice wine, white pepper and monosodium glutamate and mix well. Mix in one direction to form a thick mortar consistency similar to onion Jiang Shui.

3. Prepare about 350g water chestnut in advance, chop it into foam, and then mix the water chestnut foam into the meat foam.

4. Pour the wheat flour into the sea bowl, pour in warm water and knead the noodles. Then spread it out and roll the dumpling skin with a rolling pin. To avoid sticking, put some wheat flour around it.

5. After rolling the dough, put the meat foam on the dough, smooth it with the back of a spoon and turn it over.

6. Steam for 20 minutes. After 20 minutes, take it off, air it for a while, and cut it into pieces. For the sauce, I choose according to my own taste, and then pour it on the pork roll or dip it in a small plate.