1. Wash and chop beef for later use.

2. Cut the green onions into small grains and chop the ginger.

3. Season with cooking wine, salt, beef powder, thirteen spices, soy sauce and corn oil.

4. Stir and marinate for a while. Come to the dough at this time.

The mixture of potato flour and water is similar to the corn porridge we drink. Put it in a pot and stir while burning.

6. Something like this will do. Some noodles are ripe and transparent. Put it on the dough table, add a little hand powder, and observe the dough while kneading. Add a little hand powder at a time.

7. Knead it, just like the noodles we usually make burritos, soft.

8. Divide the dough into two parts, half of which is drawn into a preparation, and the other half is covered with a basin for later use.

9. Rolling dough, the rolling pin I used.

10. stuffing! Beef and onion stuffing

1 1. I packed one.

12. Upper and lower drawers, 17 Jiaozi.

13. Put cold water on the pot, charge it, and steam it for 20 minutes and 5 minutes on low heat. This is just angry.

14 later. After 20 minutes, you can see that the dumpling skin is transparent through the lid.

15. Out of the pot! Crystal clear jiaozi, although not beautiful in shape, tastes delicious.

I hope I can help you and I hope you can adopt it.