Materials

Medium flour 500g chopped scallions finger thick a small handful

Fat lean meat a small piece of half a fist's worth Thirteen spices moderate

Salt moderate Pepper a little

Yeast 3g Chicken broth moderate

Scallion a small piece of half of the index finger Ginger four slices

Garlic two Water moderate

Scallion with minced meat rolls Steps to make the rolls

1. Flour plus yeast plus water and noodles, this and noodles really can't say exactly how much water to add, only and added. The noodles should be slightly hard. The first thing you need to do is to make sure that you have the right amount of water. I'm not sure how much water to add, but I can only add more. What do I mean by "well risen"? It is to pull the dough to see the honeycomb-like, and twice as big as the original.

2. I'm going to start preparing the rest of the dough in the meantime. I first chopped meat, minced, like dumpling filling. Then, put the oil, about eating a small bowl of about one-fifth, hot oil put onion segments ginger slices garlic grains, pepper grains popping, oil temperature is not too high, and then use a spatula to shovel away, only the oil left, under the minced meat stir-fried, put salt, thirteen spices, chicken essence, pepper, soy sauce. As for how much, taste it yourself, it should be twice as salty as the usual dishes. Of course, if you like to eat light, put less. Out of the pot.

3. The first thing you need to do is to make sure that you have the right amount of water for your food. The first thing you need to do is to knead the dough again to get rid of the air bubbles. The first time I saw it, it was a very good one, but the second time I saw it was a very good one. The first one is to make a big dough sheet. Brush and sprinkle with green onion. Roll up. Cut into small pieces.

4. Two fall together with chopsticks a pressure, reverse twist a little, both sides press tightly. The work is done.

5. Boil water. Steam for 15 minutes. Open eat