Place in a boiling steamer and steam for 15-20 minutes.

1. It is best to tear off the membrane on the mutton, otherwise there will be a serious fishy smell.

2. Adding more green onion and ginger can also remove the odor, or adding a few hawthorns, radish, and mung beans can also remove the odor.

3. Carrots or white radish can be added and steamed together.

4. It will be better if you put some wolfberry in the last few minutes and steam it for a few minutes.

Extended information:

Shaomai is one of the most famous traditional snacks in Beijing. Shaomai appeared in Dadu of the Yuan Dynasty and is an authentic Beijing snack. Shaomai originated from steamed buns. The difference between it and steamed buns is that the top is not sealed and is shaped like a pomegranate. In the Ming Dynasty, Shaomai was called Shamao, and in the Qing Dynasty, it was called Ghost Pengtou. There is a saying in Zhuzhici written during the Qianlong period of the Qing Dynasty that "Shaomai wontons are packed all over the plate".

In the past, the fillings of siomai were different according to the four seasons:

The main ones were green leeks in spring, mutton and zucchini in summer, crab meat fillings in autumn and winter. Three fresh foods are in season. The skin of Sanxian Shaomai is thin and translucent, the color is bright and lustrous, and the mouthfeel is mellow and delicious. There are many restaurants selling siomai in Beijing, and the one in Dudu is the most famous. The three delicacies and crab meat siomai in Duyichu are the most popular.

Reference: Lamb Shaomai_Baidu Encyclopedia