Ingredients: lotus root, mutton, onion, ginger, pepper, star anise, pepper, soy sauce and salt.

1. Wash and peel the lotus root. After slicing, wash off excess starch with water. Absorb water with clean gauze, chop it up, and don't pack too much water.

2. Chop the mutton into mutton sauce, cut the onion and ginger, and soak the pepper and star anise in boiling water for later use.

3. Add pepper, soy sauce, soy sauce and salt to the mutton paste and mix well. Beat pepper and star anise with water for three or four times.

4. Put the minced onion and ginger into the mutton paste. Put some pepper in the hot oil in the pot until it is fragrant. After cooling, add pepper oil into mutton sauce to enhance fragrance and remove fishy smell.

5. Pour the cut lotus root into the mutton sauce and stir evenly with disposable gloves. Dumpling stuffing is ready.

6. Take a proper amount of meat stuffing with chopsticks, put it in the dumpling wrapper and wrap it in jiaozi.

7. Boil the water before cooking jiaozi and jiaozi. You can put a little salt in the water, and the cooked jiaozi will not be too sticky. Jiaozi is ready to eat.