Ingredients: beef filling, steamed glutinous rice, commercially available siu mai skin, mushrooms, Chinese sausage, celery, green onion, ginger, red pepper, light soy sauce, dark soy sauce, cooking wine, salt, rice dumpling leaves. Method 1. Soak the mushrooms and cut them into small dices along with the sausage, celery, green onion, ginger and red pepper; 2. Add an appropriate amount of oil to the pot, add ingredient 1 and stir-fry until fragrant; 3. Add the beef filling, stir-fry and spray in Add an appropriate amount of cooking wine; 4. After the beef filling changes color, add the pre-steamed glutinous rice and stir-fry evenly; 5. Add an appropriate amount of light soy sauce and salt to taste. If you like a darker color, add a small amount of dark soy sauce for coloring and stir-fry evenly; 6 . Take an appropriate amount of glutinous rice and beef filling and place it in the middle of the shaomai skin; 7. Hold the shaomai well with the force of the tiger's mouth, press it gently with a small spoon while turning it in circles to make it stick to shape; 8. After the water boils, separate it. Cover the rice dumpling leaves with water, put the siomai and steam over high heat for about 10 minutes. Ingredients for stuffing: 300g beef stuffing, 150g water chestnuts, 3 green onions, a small piece of ginger (just as big as the belly of my finger, I didn’t weigh it) Seasoning: 1/4 cup water, 2 tablespoons sweet potato powder, cooking wine 1 tablespoon, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon oyster sauce + 1/2 teaspoon (I added 2 tablespoons, it tasted a bit salty) 1 teaspoon sugar, 1/2 teaspoon pepper, Sichuan peppercorns 1/4 tsp of oil (the original recipe calls for pepper water, which is to boil the pepper and use water. I find it troublesome, so I use the ready-made pepper oil at home) Method 1. Peel the water chestnuts (canned ones are not needed) and smash them , a bit grainy, others chop it by hand, I use a machine. 2. Chop onion and ginger and add to the meat filling. Add water and sweet potato powder to the meat filling. Stir in one direction with chopsticks until the water is completely absorbed. 3. Add cooking wine, sesame oil, soy sauce, oyster sauce, sugar, pepper, pepper oil and chopped water chestnuts. 4. Knead it with your hands and shake the meat filling twice. Place in the refrigerator to chill. It is said that the meat is softer, finer and tighter this way. 5. Take out the meat filling and wrap it in the wonton wrapper (the wrapping method is the same as that of the leaf veins). Use the palm of your hand to grasp and tighten it from the middle, and press it with a spoon. After steaming over high heat for 15 minutes, it's ready. Ingredients: 500 grams of wheat flour, 500 grams of beef tenderloin, seasonings: 50 grams of green onions, 15 grams of ginger, 5 grams of salt, 3 grams of MSG, 6 grams of white sugar, 30 grams of soy sauce, 20 grams of cooking wine, 10 grams of fennel powder, 25 grams of vinegar, 1 gram of pepper, 30 grams of sesame oil. Method 1. Wash the green onions and ginger and cut them into fine pieces; wash the beef (tender beef), chop into pieces, put it in a bowl, add cooking wine and chopped green onions. , minced ginger, refined salt, sugar, pepper, fennel powder, soy sauce, monosodium glutamate and appropriate amount of water, stir in one direction until the meat is viscous and thick, add sesame oil, mix well, and it becomes the filling. 2. Put 100 grams of flour into a basin, pour an appropriate amount of boiling water and knead it into a hot noodle. Pour an appropriate amount of water into the remaining flour and knead it into a dough. 3. Put the two pieces of dough together and knead evenly, cover with a wet clean cloth, knead it into a long strip, and cut into dough pieces of about 15 grams each. 4. Flatten the dough, roll it into a very thin edge of the siomai skin, wrap it with an appropriate amount of beef filling, put it on the drawer, steam it over high heat for 15-20 minutes, and it's ready, dip it in balsamic vinegar and eat it while it's hot.