Ingredients: beef, radish, onion and ginger, cooking wine, pepper water. Seasoning: sesame oil, soy sauce, soy sauce, salt, chicken essence and thirteen spices.

1. Prepare 300g of beef stuffing, half a bowl of pepper water, use a small spoon to fill two spoonfuls of water, pour it into the meat, then stir it clockwise for three times until the water is completely absorbed, then add 1 spoon of salt and stir it until it is completely melted and absorbed.

2. Then pour in 2 tbsps of light soy sauce, 1 tbsps of light soy sauce, 1 tbsps of cooking wine, appropriate amount of thirteen spices, chicken essence, Jiang Mo and chopped green onion, and stir clockwise until completely absorbed.

3, chopped radish, add to the minced meat for three times and stir, remember clockwise, just in one direction. (Radish is shredded, fried with vegetable oil and cut into fine powder)

4. Then add mushrooms, cut into cubes, put them in a bowl, soak them in hot water, pour off the hot water, then wash them with cold water, drain the water and stir them evenly.

5. Finally, add some chopped green peppers, stir well, and the meat stuffing is ready. The secret of making this stuffing is to stir in one word, so that the meat stuffing can completely absorb the seasoning, and then work hard, even if it is successful.

6. The meat stuffing made in this way is especially delicious in jiaozi. When beating the meat stuffing, stir it clockwise in one direction, and pay attention to the order of adding seasonings. It's best to add salt first, which can change the nature of protein, make the meat sticky, make the meat stuffing more full and elastic, and all of them are eaten in groups. Finally, add sesame oil, steam the wrapped jiaozi in a pot, boil it in cold water, and then steam it for 15 minutes.

Skills summary:

1, the boiling method of pepper water, add a proper amount of water to the pot, add a pinch of pepper, cook for two or three minutes, turn off the fire and let it cool. Although radish is delicious with beef, untreated radish always has a special taste. You can fry it in a pot and cut it into fine powder.