Making ingredients: 200g of dumpling stuffing, 5 green onions and half shallots, 3 tablespoons of salt 1 spoonful of pepper and star anise, 2 slices of potatoes, 4 grams of flour, 5 grams of tomato 1 half a spoonful of salt, 2 tablespoons of soy sauce. Specific methods: 1, put a proper amount of salad oil in the pot, add pepper and star anise ginger, saute until fragrant, pour hot oil on the meat, discard pepper and star anise ginger. 2. Finally, add chopped mushrooms and chopped green onions and mix them evenly. 3. Peel potatoes and grind them into mashed potatoes with a grinding tool; 4. Squeeze out excess water from mashed potatoes with clean gauze, and let the squeezed water stand for about 10 minute; 5. Leave starch after the water is poured out, add mashed potatoes and a little flour, and grab it evenly; 6. Take a proper amount of mashed potato dough, knead it round and flatten it, wrap it with a proper amount of meat stuffing, gently close the interface and knead it into an ellipse; 7. Put it in a steamer and steam it for about 25 minutes. 8. The prepared steamed stuffed bun rolls around in a tomato sauce bowl; Super delicious!

Tips when mashed potatoes are squeezed, they should not be squeezed too dry, and most of the water can be squeezed out; When making crystal steamed stuffed bun skins, you can't add too much flour, just a pinch. If you add too much dumpling skins, they will become stiff and have no chewy taste. Finally, it is soft and lumpy.