Chop the meat into minced meat, cut the ginger into shredded ginger, slice the bamboo shoots, boil water in a pot, then pour the bamboo shoots and cook for eight minutes, remove the astringency inside the bamboo shoots, take them out, let them cool, and cut them into cubes for later use. Juice mixing: add a spoonful of soy sauce, appropriate amount of oyster sauce, a little sugar and appropriate amount of salt, and stir evenly with chopsticks for later use. The stuffing is lighter than the dumpling stuffing, so there should be no more salt. You can also add shrimps and mushrooms to the pork stuffing, which is more delicious. While sitting, I buried a mouthful of steaming mutton soup covered with oil stains. The Hui master in a white hat is wrapped in a bun, and there is a steaming steamer next to him, which is always full. "Two drawers of steamed dumplings, more oil in mutton soup", such a street flavor is less and less common now.

Share with you my stuffing method. 1. Slice pork belly separately. Stir-fry the fat meat to get oil, and then stir-fry it with chopped green onion until it changes color. 2. Add diced lean meat and season with soy sauce and salt. 3. Steamed dumplings stuffed with diced mushrooms, diced black fungus, diced carrots and diced bamboo shoots are full and juicy, which not only effectively removes the smell of mutton, but also gives full play to the delicacy of mutton! With Shanxi balsamic vinegar, it tastes fragrant and delicious, oily but not greasy. What's more, put oil in the pot, add chopped green onion, red slices, green beans and diced ham, stir well, add dried mushrooms, add soy sauce, oyster sauce, a little salt, chicken essence and water, stew for a while, let it cool, add salted egg yolk and cook the stuffing.

After cleaning, cut it into dices, then put it into a pot, add refined salt, soy sauce, Shaoxing wine, yellow sauce, monosodium glutamate, Jiang Mo, sesame oil and cold water, and mix well to make stuffing. Add flour into boiling water, stir into dough, knead into round strips, pull into dough, brush with sesame and glutinous rice, soak for at least 6 hours in advance, drain and steam in a steamer for 30 minutes. If you want to eat something soft and waxy, you can steam it in an electric rice cooker. Cool the steamed glutinous rice for later use. The simplest glutinous rice, meat and mushrooms are all delicious.