Lamb dumplings can use pepper water to remove the fishy flavor, the following practice:

Preparation materials: lamb (meat is best) 1 catty, 2 carrots, dumpling skin, onion, ginger and garlic appropriate amount of pepper grains and pepper powder appropriate amount of salt, soy sauce (soy sauce), monosodium glutamate appropriate amount of

Steps to prepare:

1, flower glue particles with hot water, wait for the next use.

2, green onion, ginger and garlic according to this amount of cut and spare.

3, to the lamb put pepper, soy sauce or soy sauce, salt, monosodium glutamate (do not eat can not be put), and then add just onion, ginger and garlic, and then began to use chopsticks to mix, while mixing and pouring just pepper water, so that the meat will not be too dry.

4, carrots shredded, and then slightly fried with the pan, so it will not be too hard, you can not fry it does not matter.

5, and just now the mutton stuffing mixed together, mixing when you can put some pepper water.

6, wrapped.

7, boiling water to boil, rolling three times, that is, after the dumplings into the pot after the first boiling pour a little cool water, and then boil again and then pour, and then boil and then pour three times.

8. Fish out and serve.