Lamb lotus root dumplings practice:

Materials: lotus root, mutton, green onion, ginger, pepper, anise, pepper, soy sauce, soy sauce, salt

1, lotus root washed and peeled, sliced and washed with water to remove excess starch, with a clean gauze to absorb the water and then chopped, so as to avoid too much water out of the package is not good to wrap.

2, the mutton chopped into mutton puree, onion and ginger cut into pieces, pepper, anise grain with boiling water on the standby.

3, mutton puree add pepper, soy sauce, soy sauce, salt and mix well, pepper anise water three to four times into the filling.

4, put the minced onion and ginger to the mutton puree. Good hot oil in the pot put a few peppercorns popping, cooled and added to the mutton puree, put pepper oil to increase the aroma to fishy flavor.

5, cut the lotus root into the mutton puree, with disposable gloves and mix well. The dumpling filling is ready.

6. Use chopsticks to take the appropriate amount of meat filling, and put it into the dumpling skin to form dumplings.

7: Boil the water and cook the dumplings. You can put a little salt in the water to make the dumplings less sticky. The dumplings can be eaten when they are cooked.