Ingredients ?

Lamb 600g

Parsley 350g

Onion 100g

Scallion 100g

Ginger 60g

Pepper grains 3g

Daishu two

Pepper powder moderate

Cumin moderate

Oyster sauce moderate

YiPin Fresh Soy Sauce Moderate amount

Mixing Wine Moderate amount

Salt Moderate amount

Sugar Moderate amount

Sunflower Oil 150g

How to Make Parsley Lamb Dumpling Stuffing ?

Wash the mutton and cut it into pieces and spare it, take out half the amount of onion and ginger and cut it into pieces and spare it, prepare some warm water and put the onion, ginger, peppercorns and spices into the water and soak it for 10 minutes and then put the mutton into it to soak it, for about 40 to 60 minutes

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Wash the parsley and add the right amount of water to the pot and put it in the pot and don't cut it into pieces and put it into the pot and don't cut it into pieces and then boil it for a while. The first thing you need to do is to boil the parsley for a little while, and then you can remove it from the pot and control the water

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Boiled parsley chopped up and then clutched with gauze to dry out the water, and then put it aside

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Sliced the onion, and then cut half of the green onion into pieces about the size of the onion, then the ginger and the ginger. Onion diced, the remaining half of the onion cut into pieces about the same size as the onion, ginger minced and set aside

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Start a pot, pour the sunflower seeds meat, and when the oil is hot, add the onion, green onion, ginger sautéed, stir-fry on medium heat

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Onion, green onion, ginger sautéed to a slightly browned can be turned off the heat, do not worry about it, and leave it to cool, this time you can make the noodles

This is the time to make the noodles

This is the time to make the noodles. This time you can make noodles

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Lamb soaked and removed, and then chopped spare

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Chopped mutton into the mutton in the stir-fried oil, along with the onion, green onions, ginger, together with the pouring, and then add pepper, cumin, salt, sugar, cooking wine, soy sauce, oyster sauce and mixing, stirring, clockwise until the oil is completely absorbed (I do not know what to say), but I think it's a good idea. The lamb completely absorbed the oil (I put a little too much oil), parsley first do not put, when you are ready to wrap the dumplings and then put it is not too late

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Finally parsley added to the mix, the flavor is particularly good ~

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Tips

Lamb will have a stink, so the Be sure to soak onion and ginger water in advance, with a lot of onions and onions and ginger to sauté the oil, stirring the mutton, so you can increase the flavor can also go to the stink, mutton and beef will have a stink, so we must do a good job to go to the stink of the preparatory work, so that eating will be fresh and fragrant