1. Take the "frozen" out of the refrigerator and chop it up;

2. Add into the meat and mix well. The ratio of jelly to meat is about 1.5: 1 (I still prepared some jelly this time);

3. Knead the flour with warm water into dough, cover it, take it out for about 15 minutes, and roll it into a soup skin slightly larger than the dumpling skin;

4. Put the steamed stuffed bun skin in the palm of your hand, add the stuffing and wrap it into a steamed stuffed bun; Use fresh corn husk or vegetable leaves to lay the bottom in a steamer and put steamed bread on it;

5. After the water is boiled, put it in the pot and steam for 8 minutes, then take it out. You can dip some ginger vinegar to relieve boredom when eating;

6. Look: Bite a small hole, and the soup will immediately fill the spoon and fall into the vinegar bowl.