Prepare lotus root, meat filling, chopped green onion, and ginger, and boil water in a pot.

Wash and slice the lotus root, blanch it in boiling water for about 1 minute, take it out and put it in cold water (if you like it crispier, you can add a few drops of white vinegar)

Cut the watered lotus root into diced lotus root, chop the green onion and ginger, put it into the meat filling basin, add the seasoning, and stir evenly

Put the chopped lotus root dice into into the meat filling, and stir evenly (it is said that putting some cooking oil in the mixed filling will make it more delicious)

Put the mixed meat filling into the refrigerator to refrigerate, start kneading the dough, and let the fermentation Put the flour into a small bowl, add warm water, stir until there are no obvious particles, and pour it into the flour bit by bit, stir into small flocs, and keep it alive (good noodles are said to have a smooth surface and a basin) Light, light hands, please forgive me for my poor skills)

It takes about 30 minutes or more to make the noodles. After they are ready, cut them into appropriate sizes, roll them into skins, and unpack them.

After wrapping, cover with a cloth and let it rest for more than 30 minutes (if the buns are bulging, it’s OK). Pour appropriate water into the pot, put the buns into the pot, bring the pot to a boil and steam for 25 minutes. Minutes are enough. (There are also steaming methods for 15 or 20 minutes)