Step 1: Buy a catty and a half of beef, and now grind it into stuffing. Take a clean washbasin.

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Step 2: Add chopped green onion and Jiang Mo into the beef stuffing.

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Step 3: Adjust the oil: Because the beef itself is dry and hard and lacks oil, it is best to add some cooking oil and stir in one direction until the beef stuffing has completely absorbed oil.

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Step 4: Draw water: Take a cup of cold boiled water, slowly pour it into the beef stuffing, stir it in one direction with chopsticks while adding water, and then continue to add water until the water is completely integrated into the stuffing. Pay attention to the method of adding a small amount of water many times, and add it bit by bit until the filling becomes soft and mushy. Master the amount of water added until the water is absorbed by the meat stuffing. Beef tastes more tender when you drink more water. After cooking, jiaozi bites a packet of juice.

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Step 5: Add soy sauce, salt, white pepper and monosodium glutamate.

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Step 6: Continue to fight in one direction. Wash and dry leeks, chop them and mix them into the beaten beef stuffing.

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Step 7: Stir well, because the leek itself is very tender. If it is stirred too hard for too long, the leek will become soft and rotten, and its flavor will be greatly reduced. There are four essential things to make Shaanxi sour soup-shrimp skin, coriander, chopped green onion and laver. Pour in a little soy sauce to get more balsamic vinegar. Be sure to use Shaanxi local balsamic vinegar! This is the key, otherwise it is not authentic.