Ingredients? 250g minced meat, 250g minced Chao Shou, appropriate amount of minced onion, ginger and garlic, appropriate amount of special sesame pepper oil, appropriate amount of chili oil, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of MSG, appropriate amount of Lao Ma Chao Shou? Chop the meat, ginger and garlic separately, then chop them together finely.

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Let the aroma of ginger and garlic blend with the meat, and also remove the fishy smell of meat.

Add an appropriate amount of salt to the minced meat, and stir it clockwise with chopsticks to mix evenly.

Prepare the dough, half a bowl of water, and minced green onions. Set aside.

Put a little minced meat into one corner of the dough, as shown in the picture.

Roll the meaty corner inward to the center, and moisten the left corner with chopsticks, as shown in the picture.

The inner side of the left corner is glued to the outer side of the right corner and pinched tightly.

Half a pound of dough and half a pound of meat, about forty.

Add water to the pot and bring to a boil, then add the wrapped rice noodles.

Use a little more water to avoid thick soup.

Thin-skinned meat takes 2-3 minutes less, thick-skinned meat takes 3-5 minutes longer.

While the pot is cooking, you can prepare the seasoning. Add an appropriate amount of sauce, vinegar, pepper oil, salt, chicken essence, and a spoonful of noodle soup to the bowl and mix thoroughly.

After cooking, put it into a bowl, finally add chili oil and sprinkle with chopped green onion.

Tip: Everyone’s taste is different, so you can add as much or as little as you like.