Steamed dumplings with donkey meat, steamed dumpling skin is very particular, you should put the refined powder on the chopping board, blanch it with boiling water and mix it into snowflake shape, and then make it into skin.

Production method:

[Ingredients] 500g of fat donkey meat, 0/00g of mushroom/kloc, 500g of flour, 25g of sesame oil, cooking wine, seasoning, refined salt, lard and chicken and duck soup.

[technology]

Mix flour with boiling water, knead into dough, knead into long strips, make 40 doses, and roll into round dough with a flour needle for later use.

Stuffing: Chop the meat into fine powder, then add lard into the hot pot, put the meat and mushroom powder into the pot for a while, add a little cooking wine, refined salt, chicken and duck into the soup, stir-fry with warm starch, add a little sesame oil and pepper, and take the mixed stuffing out of the pot for later use.

Filling: put the dough into the filling center by hand, fold it in half, pinch it tightly in the middle, expose a little stuffing at both ends, put it in a steamer, steam it for 15 minutes, and take it out.