A.200 of red meat,100g of fat meat, 300g of oysters, 50g of chopped green onion, 20g of Jiang Mo, 300g of dry powder, 50g of white powder, 1/4 tablespoons of salt, 2 10㏄ of boiled water, I. salt.

working methods

1. Red meat and fat meat are twisted into pieces about 0.5 cm apart; Wash the oysters and blot them with a cloth or kitchen paper towel for later use.

2. Mix the red meat and salt until it is thick, add all seasoning B and mix well, then add the fat meat and seasoning C and mix well. Finally, add chopped green onion, Jiang Mo and oyster, mix well and put in the refrigerator for about 20 minutes.

3. Mix the ground flour, white powder and salt, pour them into boiling water and stir well. Put it on the table and knead it into dough by hand. Divide the dough into small pieces of15g, press them into dumpling skins with a knife to form crystal skins, wrap about 30g of stuffing, knead them into buns, and steam them in a steamer for 6 minutes.