2. Slowly add 200g flour into110g water to form dough.
3. Wash and chop the sheep into small pieces, wash and take out the lentils, break them into small pieces, cut the onions, slice the ginger, peel the garlic, cover the dough with a wet cloth and wake for 30 minutes, and put the fennel and pepper into the seasoning box.
4. Add 10g cooking wine water to the sheep cold water pot, boil for 2 minutes, then wash the lamb chops to remove impurities and control the water for later use.
5. Heat the wok and add 15g camellia oil. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant.
6. Fried lamb chops.
7. Add 10g rock sugar and stir fry.
8. Add 10g cooking wine.
9. Add 10g soy sauce and 20g soy sauce and stir fry.
10, add some water to boil.
1 1. Pour the ingredients in the wok into the inner container of the rice cooker.
12, and then put the seasoning box in.
13, put the inner container of the rice cooker into the pot.
14, cover and turn on the power. The default time is one hour.
15, roll the dough into dough, and coat it with oil and salt.
16, roll it up and cut it into even sections, then fold it every two, twist it flat, and pinch the two ends of each two together to avoid opening.
17, lamb chops are cooked until there are 25 minutes left, and lentils are added.
18, add 4g of salt and mix well.
19. Put the paper flat on the lentil, cover it and continue the remaining working time.
20. Time is up. Open the lid, turn the paper over a little, and the paper can be dipped in soup!