2 When the noodles are equal, cut the onion and ginger into powder respectively, put the minced meat into a large bowl, add the onion and Jiang Mo and stir for a few times, then pour in 100ml cold water for several times and stir evenly in one direction until the minced meat fully absorbs water.
3 Add soy sauce, salt and sugar to the stirred meat stuffing, and pour in sesame oil and mix well.
4) Knead the baked noodles into strips and cut them into preparations slightly larger than jiaozi.
Spread a thick layer of flour on the chopping board, flatten the flour, bury it in the flour, take it out after sticking the flour, spread a thin layer of flour, and roll it into crumpled dough with a rolling pin, which requires the cooperation of both hands. Hold the dough in your left hand and knead it with your right hand, so that the skirt can show, but this is a bit difficult and needs more practice. If you can't roll it into a skirt shape, roll it into a round selling leather with thick middle and thin sides.
6 put the meat stuffing on the rolled dough, then put it in the tiger's mouth in your hand, and tighten the skin with your fingers while turning.
7 Put a thin layer of vegetable oil on the drawer of the steamer, heat the water in the steamer with high fire, put the water into the steamer after boiling, cover it and steam for about 10 minutes.