1. Wash the ginger, cut into pieces and set aside; wash the pork, chop into pieces; wash the green onions, cut into pieces and set aside.

2. Put the minced meat into a basin, add minced green onion, refined salt, monosodium glutamate, chicken essence, minced ginger, sesame oil and lard and mix well to form the filling.

3. Use 70% boiling water to scald the flour into a snowflake shape, let it cool, then pour in 30% cold water and knead into a ball, then roll into long strips to make 3 pieces of about 50 grams. Flatten it, roll it into a round wrapper, wrap it with stuffing, and shape it into crescent-shaped dumplings to make steamed dumplings.

4. Put the steamed dumplings on the drawer, steam them in boiling water over high heat for about 10 minutes, and they are ready to eat.