1, the clarified noodles (is wheat starch) and starch mix well, and in the pot will be mixed with water and salt boiling off the heat

2, powder into the boiling water pot, quickly stirred with chopsticks into the snowflake flakes, cover the pot, smothered for about ten minutes

3, add salad oil, knead the powder until the dough has a glossy finish, covered with plastic wrap, and wait for about 20 minutes

4, the dough rolled long and divided into 20g of small dough, and then rolled out the dough into a flat surface. Place the flour in a bowl, quickly pour in the boiling water, and keep stirring with chopsticks in one direction until there are no dry powdery particles in the bowl

2. Knead the dough with your hands to form a smooth ball, cover the surface with a damp cloth and let it rise for half an hour

3. Use this time to mix the filling. Put the meat into the pot, use chopsticks to stir in one direction, add a small amount of water, and then continue to stir, repeat three times, until the meat is more sticky and strong enough

4. Cut the ginger into small pieces

5. Put the chopped green onion and ginger into the meat mixture

6. Add pepper, soy sauce, dumpling filling seasoning, salt and mix well, and finally add sesame oil and mix well

7. Roll the hot noodles into long strips and cut them into small pieces

8. The dumplings will be put into the drawer

11. When the water boils, put it on the pot and steam for about 15 minutes, then open the lid after 3 minutes and enjoy