Buckwheat steamed dumplings are simple and common dishes in the menu. Buckwheat steamed dumplings belong to taste and practice, and belong to steamed vegetables. Mix flour, salt, half a cup of hot water and half a cup of cold water, knead into buckwheat dough, divide into small dough, and roll into dumpling skins. Chop beef after tendon removal; Horseshoe, cooked fat and onion are all cut into small pieces. Add water chestnut, onion and seasonings (white sugar, soy sauce, pepper and vegetable oil) into beef, stir until gelatinized, then add oil, stir evenly, and let stand for about 30 minutes to make meat stuffing. A proper amount of stuffing is wrapped in buckwheat bran, and the buckwheat bran is sealed and wrapped into jiaozi. Put the wrapped jiaozi in an oiled steamer, steam it for 8 minutes on high fire, and then take it out to eat when it is cooked.