Flour: 500

Minced beef: 1 kg

Zucchini: 800

condiments

Eggs: 2

Oyster sauce: 4 tablespoons

Light soy sauce: 4 tablespoons

Cooking wine: 2 tablespoons

Pepper: 2 tablespoons

Octagonal: 4

Vegetable oil: right amount

Onion: moderate amount

Ginger: Right amount.

White pepper: 1 tablespoon

Specific steps

first step

1. Slowly pour 250ml of boiling water into the flour, stirring while pouring until the flour is flocculent.

Second step

2. Cool and knead into a smooth dough.

Third step

3. Cover the dough with plastic wrap and wake it for one hour. Knead the dough smooth again before wrapping it.

Fourth step

4. Cut the onion into chopped green onion, knead the ginger into Jiang Mo, and add it to the ground beef together with the eggs.

Step five

5. Continue to add oyster sauce, soy sauce, cooking wine and white pepper, and beat in one direction until the meat is sticky.

Step 6

6. While continuing to beat, slowly add a large glass of water or broth to the meat stuffing for several times to make the meat stuffing completely absorb water.

Step 7

7. Put the vegetable oil, pepper and star anise into a small pot, heat for 5-8 minutes with low fire to extract the fragrance, take out the fragrance after the pepper turns black, and cool the oil to room temperature for later use.

Step 8

8. Rub the zucchini into filaments, add half a tablespoon of salt, mix well, marinate for 10 minute, and squeeze out excess water.

Step 9

9. Squeeze the shredded zucchini and add the meat.

Step 10

10. Pour in the cooled pepper oil and stir well.

Step 1 1

1 1. Proofread the dough, roll it into jiaozi buns, put the wrapped steamed dumplings on the oiled steamer, and steam after boiling 10 minute.