1, it's best to tear off the film on the mutton, otherwise it will have a serious odor.

2, when cooking, put more onion and ginger to go to the cockroach, or put a few hawthorn, radish and mung bean to go to the cockroach.

3. Add carrots or white radishes and steam.

4. It is best to put some medlar in the last few minutes and steam it for a few minutes.

Extended data:

Steamed dumplings are one of the famous traditional snacks in Beijing. Steamed dumplings, which appeared in the Yuan Dynasty, are authentic Beijing snacks. Steamed dumplings originated from steamed buns, which is different from steamed buns in that the top is not sealed and is pomegranate-shaped. In the Ming dynasty, steamed dumplings were called a gauze hat, and in the Qing dynasty, it was called a ghost unkempt. During the Qianlong period of the Qing Dynasty, there was a saying that "the wonton of steamed dumplings is full of vegetables".

In the past, fillings were different in four seasons:

Green leek is the main ingredient in spring, mutton zucchini is the best in summer, crab stuffing is the most timely in autumn, and three delicacies are the seasonal season in winter. Sanxian steamed dumplings have thin and transparent skin, bright and clean color and delicious taste. There are many restaurants selling food in Beijing, among which Du Yi is the most famous. Du Yi's Shao Shao is the most popular, followed by three fresh meats and crab meat.

References:

Mutton steamed dumplings _ Baidu Encyclopedia