Ingredients: 300 grams of flour, 225 grams of mutton, 30 grams of dried shrimp, chopped green onion and Jiang Mo 15 grams, cooking wine 10 grams, refined salt and monosodium glutamate 1 gram, 2 grams of chicken essence, 0.5 grams of thirteen spices powder and pepper powder, 7 grams of sweet baking powder, and 50 grams of soup and sesame oil. ?

Exercise:

1. Wash the dried shrimps, soak them in soup until soft, take out the dried shrimps and chop them with mutton. Keep the soup. Add the sweet baking powder to the flour and stir well. Mix with warm water to form a slightly soft dough. Bake 10 minute. ?

2. Put the minced mutton into a container, add cooking wine, soaked shrimps, refined salt, monosodium glutamate, chicken essence, thirteen spices powder and pepper, stir evenly in one direction, then add minced shrimps, chopped green onion, Jiang Mo and sesame oil, and stir evenly to make stuffing. ?

3. Knead the dough into a strip, draw it into a uniform dose, flatten it, roll it into a round skin with a slightly thicker middle and a slightly thinner edge, add the stuffing, tie the mouth tightly, knead it into a ball, put it face down on the oiled steaming curtain, put it in a steamer and steam it over high fire until it is cooked, and take it out.