material

500g flour, 500g mutton, 3 carrots, 1 egg, salt, pepper, cooking wine, beef powder, soy sauce, pepper, minced onion and ginger, and blending oil.

working methods

1. Beat an egg in flour, add a little salt and some warm water to make dough.

2. Soak and rinse the mutton.

3. Soak Zanthoxylum bungeanum in water for more than 2 hours

4. Chop the mutton into minced meat

5. Put it into the material basin and add some cooking wine to remove the fishy smell.

6. Slowly pour in the pepper water and stir while pouring.

7. Add water bit by bit and stir to the highest strength.

8. Add some beef powder to make it fresh.

9. Pour in the right amount of soy sauce

10. Season with a little pepper.

1 1. Add chopped green onion and Jiang Mo.

12. Finally, add salt and blending oil and mix well, and the mutton stuffing is ready.

13. Peel and wash carrots.

14. Wipe into silk with a rag.

15. Pour a proper amount of oil and stir evenly to prevent juice from flowing out.

16. Mix carrot and mutton stuffing and stir well, and the dumpling stuffing is finished.

17. Roll the baked dough into a circle.

18. Packing filler

19. Cook in a pot