Lamb and radish dumplings stuffed as follows:

Materials: 500 grams of mutton, 10 fungus, 1 carrot, half a green onion, 4 slices of ginger, 1 tablespoon of sesame oil, 3 tablespoons of soy sauce, 1 handful of peppercorns, 2 tablespoons of peppercorns powder, cooking wine, 1 tablespoon of cooking oil in moderation.

Step 1, half a bowl of water to put a handful of peppercorns soaked for 20 minutes, peppercorn water can go to the meat stink.

Step 2, soaked fungus, carrots, green onions chopped spare.

Step 3, soak the pepper water, remove the pepper grains, pour into the lamb, first clockwise stirring for about 5 minutes, add chopped carrots, fungus, scallions, ginger, 3 spoons of soy sauce, 1 spoon sesame oil, 1 spoon cooking wine, moderate salt, 2 spoons of pepper powder.

Step 4: Heat cooking oil in a wok.

Step 5: Pour the hot oil over the pepper powder and continue to stir clockwise.

Step 6: Mutton and carrot dumpling filling is done.