Ingredients: 500g meat stuffing, 450g broth, 30g chive foam?
Accessories: oil, salt, fresh soy sauce, thirteen spices powder and cooking wine.
Step 1: Add all seasonings to the meat, and chop it up. .
Step 2: Stir evenly in one direction. When adjusting the stuffing, it is best to grasp the meat stuffing and seasoning by hand and turn it in one direction.
Step 3: Add a small amount of broth for many times until the meat stuffing and seasoning are completely mixed, add the broth for many times, stir it with hands or chopsticks, and repeat-add the broth ~ stir it ~ add the broth ~ stir it several times) until the stuffing and the broth are completely mixed, and the stuffing expands and coagulates.
Step 4: wrap the ready-made dumpling skin with stuffing and knead it into 18~24 folds, and the cute little steamed stuffed bun will be wrapped! By the way, pinch a few jiaozi, as shown in the figure, fold it in half and close it with the other half.
Step 5: Let the wrapped green embryo stand for 5 minutes, and boil water at the same time! After the fire is aerated, put it into the pot, cover it and steam for 8~ 10 minutes.
Step 6: Open the lid. The oven just got fat in vain, and it will be retracted in a moment.
Step 7: Take out the pot and put it on the plate, and eat it while it is hot!
Step 8: finished product.