Seasoning: soy sauce, soy sauce, pepper, chicken broth, cooking oil, salt

First, and the pasta attention to the water, the surface is a little soft, kneaded into a dough, put into the basin covered with a wake up for about 30 minutes.

Second, the beef filling production, beef to be soaked in salt water, soaked out the blood, washed and rubbed dry water, and then chopped into the pot, add an egg and kneaded evenly (usually grab a 10 minutes or so), fully flavored, meat is also strong, chewy when eating.

Third, chopped carrots into the beef mixture and mix well, then add soy sauce, soy sauce, pepper, chicken broth, salt, mix well and let stand for about 20 minutes to taste.

Fourth, roll out the dumpling skin and pay attention to the thickness, about 2 millimeters, this thickness of dumpling skin is not easy to be bad, but also easy to cook. Dumplings have to boil water into the pot, put a little more water, boil and add cold water, boil and then add cold water, so repeated 3 to 4 times, dumplings floating up, while the dumpling skin bulging means cooked.