Accessories: appropriate amount of cooked rapeseed oil, ginger 10g, 5g of soy sauce, 2g of pepper and appropriate amount of onion.
Steps:
1. Soak Auricularia auricula in cold water, add a few drops of vinegar to boiling water, blanch, scoop up, wash in cold water and dice.
2. Wash leeks, drain and cut into powder, add a little cooked rapeseed oil and mix well.
3. Slice mutton and onions.
4. Add the meat grinder together to make a paste.
5, pour out the meat sauce with water or broth, keep stirring in one direction, add pepper and soy sauce and mix well.
6. Add fungus, leek and chicken essence and mix well.
7. Add cooked rapeseed oil and stir well. Add salt and mix well when wrapping.