Making materials:

200g beef, 200g pork, half white radish, half carrot, 500g plain flour, 2 green onions, a small piece of ginger, light soy sauce 5ml, 4ml oyster sauce, 4g salt, 20ml oil, 3ml sesame oil, 1g five-spice powder, 1g chicken essence. First of all, knead the noodles. Today we are half-scalding the noodles. The so-called semi-scalding noodles means half of the noodles are boiled with boiling water and half of the noodles are kneaded with room temperature water. We prepare a container and put 500 grams of flour and 2 grams of salt to increase gluten. Use chopsticks to stir the salt evenly, then use chopsticks to divide the noodles into two halves. Knead the noodles with boiling water for half and the other half with room temperature water. , stir while pouring to get a fluffy consistency. Knead it with your hands into a slightly softer, smooth dough and cover it with dough for half an hour. If you don’t have time, it’s enough to make the dough for ten minutes, because it’s okay to make the dough soft and soft for ten minutes. When it's time to bake the noodles, we prepare the fillings. We put the purchased pork fillings. I prepared ready-made pork fillings and beef fillings. Prepare a container and put the purchased pork fillings and beef fillings in the same container. Prepare a few small containers to put in light soy sauce, oyster sauce, chicken essence, salt, five-spice powder, and sesame oil. Dear, I am here to take a video. Dear friends, you don’t need to prepare a small container, just put it directly into the filling. Then chop the ginger and green onion into mince, and add all the other seasonings except the green onion into the filling. Don't put the onions too early, otherwise they will smell like onions. Dear friends, if you like the aroma of onions, you can put it with the seasonings. This makes the meat more flavorful. Bring water to a boil in a pot, add shredded carrots and white radish into the boiling water. Just blanch for one minute, then drain into cold water. Then squeeze it dry with your hands, put it on the cutting board, chop it into pieces and add it to the filling. Then add the chopped green onions, add the green onions, ginger and aniseed, fried oil, stir evenly clockwise with chopsticks and set aside. Place the removed dough on the board and shape it into a round shape with your hands, then make a small hole in the middle. Roll it into long strips, then cut it into equal portions, round each portion with your hands, and use a rolling pin to roll it into a round cake with a thick middle and thin sides. Take a rolled round cake, put the stuffing we have prepared, pinch the middle first, then pinch one side, then the other side, and keep pinching until the end, and a green dough is ready. By the time the dumplings are wrapped, the water in the pot has boiled. We have now prepared all the raw materials. The water has been boiled and the curtains are covered. Put a drawer cloth on the curtain. Put in the raw materials we have prepared. Boil the raw materials over high heat for 12 minutes. After 12 minutes, take them out directly. , cannot be placed directly on the curtain. Over time, the bottom will collapse and affect the taste. It is also easy to be difficult to pick up and easy to break. A pot of fragrant steamed dumplings stuffed with beef and radish is ready.