Ingredients: 500g flour, 500g beef, onion 1 root, 20 peppers, 2 tablespoons soy sauce, 3 star anise, 2 tablespoons ginger 1 root, 2 tablespoons cooking wine, 2 tablespoons sesame oil, salt, cooking oil and soy sauce.

Exercise:

1. First mix the flour to make a soft dough. The ratio of dough to water in jiaozi is 2: 1. We add more water to the steamed dumplings, and about 320g of warm water is put into 500g of flour.

2, pepper, star anise, then cut ginger into thin strips, soaked in warm water for more than half an hour.

3. Chop the beef into minced meat, and choose breast meat and shoulder meat for beef. It is best to chop the stuffing. I always feel that the jiaozi chopped with a knife is much more delicious than the meat grinder, just a little effort.

4. Chop the onion for later use. 5. Add salt, cooking wine, cooking oil, soy sauce and soaked seasoning water to the beef stuffing and keep stirring in one direction. Be careful not to add water at once, and add it slowly. Every time you add pepper water, stir it evenly and add it next time. Add as much as possible and stir the water into a paste.

6. Add chopped onions.

7. Stir well. At this time, we add about 2 tablespoons of sesame oil. This is another small key to beef stuffing. Sesame oil meat stuffing is delicious.

8. Finally, fully stir, stand for more than 10 minutes and then wrap.

9. Cut the loose dough into jiaozi and roll it up. Steamed dumplings are a little bigger than ours.

10, wrapped with beef stuffing, and cooked in turn.

1 1. Finally, steam in a steamer for 20 minutes.