1. Add 3g of salt, cooking wine10ml, ginger juice15ml, 30ml of soy sauce, and 0ml of soy sauce10ml into minced meat, stir until it becomes sticky, then add the broth in several times, and then add it after each stirring.
2. Finally, add 2 grams of chicken essence and mix well. I put it in the refrigerator.
3. Add 1g salt to the flour and mix well.
4. Add 50g warm water and mix well, then pour 60g warm water and knead it into a smooth dough, then let it stand for 15min and knead it repeatedly.
5. Divide into even blanks.
Step 6 roll into thin skin
7. Add the stuffing and wrap it.
8. Spread the anti-sticking cloth on the steamer, put the prepared soup packets in, and leave a gap in the middle.
9. After the boiler is boiled, put it in the fire and steam for 8 minutes.
10, on the table