Accessories: Oenanthe javanica 400g, onion100g, pork belly120g.

Seasoning: salad oil 1 tbsp, salt 1 0.5 tbsp, ginger 4g, appropriate amount of pepper, cooking wine 1 tbsp, soy sauce 1 tbsp, sesame oil1tbsp, a little pepper, a little spiced powder and water (boiled) 330g.

Steps:

50g 1. Pour the glaze into 50 grams of boiling water and stir quickly. After a little cooling, knead it into "clear dough".

2. Pour 280 grams of boiling water into 400 grams of flour, stir quickly, knead into dough, add clarified dough, and knead well together.

3. It doesn't matter if the dough is not smooth. Let the basin relax for 20 minutes.

4. Chop beef and pork belly into stuffing respectively, mix them together, add cooking wine, Jiang Mo, soy sauce, allspice powder and pepper, add pepper water while stirring, and stir a few times (the method of pepper water: pour boiling water into the pepper, cover it and use it after cooling. ), stir until smooth, add sesame oil and marinate for 20 minutes.

5. Wash the celery, first put it in a boiling water pot for two minutes, remove it and chop it up. Onions are cut into small pieces.

6. Mix celery, onion and minced meat, add oil and salt and mix well.

7. Take out the loosened dough and knead it into a smooth and soft dough. Divide into small portions and roll into thin dough.

8. Wrap the stuffing, fold it in half, tuck it in, and do everything.

9. Boil the water at the bottom of the pot, put the boiling water on the drawer and steam for 10 minute.