1, cut the horse meat into small pieces and soak in cool water to remove the blood in the meat, repeat soaking several times.

2, with a food processor, cut into small pieces of horse meat into a meat filling.

3. To make the meat filling, add an appropriate amount of cold water to the horsemeat filling in order to make it juicy and tender, and then stir in one direction with chopsticks to allow the meat to absorb the water. Add vegetable oil, salt, minced green onion, minced ginger, pepper, chicken essence, soy sauce, cooking wine and other seasonings and mix the meat in one direction. This is the seasoned pure meat filling.

4. Before mixing the meat filling, make the noodles. For today's steamed dumplings, two-thirds of the dough is made with hot water at about 80 degrees Celsius, and one-third is made with lukewarm water and a little bit of cornstarch. After mixing the dough, let it rise for 20 minutes. This is the dough for the dumplings and the rolled out dumpling skin. There is a big difference between steamed dumplings and dumplings.

5. Start wrapping the steamed dumplings.

6, wrapped steamed dumplings, ready to steam on the pot.

7, steamed dumplings on the pot to steam, the pot of water should be boiling water, this must pay attention to. Steam for about 15 minutes. Steamed dumplings.

8, out of the pot. Prepare garlic paste, soy sauce, vinegar, chili oil, start to enjoy the delicious.