Ingredients: beef 1, celery 1, ginger 1, onion 1, 2 tablespoons of light soy sauce, 2 pieces of star anise, 2 slices of fragrant leaves, pepper 1, salt, chicken essence and flour.

1. Clean the beef, control the moisture, and continue to chop after shredding. Dry noodles with green onions, half cut into onion segments, the other half chopped, half sliced ginger, and the other half chopped; To make dumpling wrappers, put a proper amount of flour into the pot, add half a spoonful of salt into a small bowl of clear water and stir well, then pour it into the flour, stir it into a flocculent shape, and continue to knead it into a ball.

Beef is usually dry and thin. When wrapping jiaozi, you need to draw water into the beef stuffing, put a bowl of water in the pot, add pepper, fragrant leaves, onion and ginger slices, boil and turn off the fire to cool.

3. Add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, a proper amount of salt and Jiang Mo to the beef stuffing, stir evenly, then pour the cool water into the meat stuffing three times, and stir clockwise after each time to make the beef fully thickened.

4. After the meat stuffing is pumped into the water, it needs to be locked. You can lick a little seasoning oil, which will be more fragrant, oily and delicious. Pour the seasoning oil into the meat stuffing, stir well again, and lock the moisture in the meat stuffing.