Mixing method of beef stuffing: 1. Soak Zanthoxylum bungeanum in boiling water for about 20 minutes, remove Zanthoxylum bungeanum and leave Zanthoxylum bungeanum water for later use; 2. Add cooking wine, soy sauce, pepper, salt, sesame oil and minced onion and ginger into the beef stuffing and stir well. Add pepper water several times and stir vigorously in one direction to make the meat stuffing stronger.
1. Picking and cleaning leeks, air drying and chopping; 2. Add leek to the mixed beef stuffing, add salt to adjust the salinity, and stir well, and the beef and leek dumpling stuffing will be mixed.
1. Take out the baked dough, sprinkle some dry flour on the panel and knead the dough until the surface is smooth; 2. Divide the dough into several portions, take one portion (the rest is covered with wet cloth or plastic wrap to avoid air drying), knead into long strips, make preparations, roll them into dumpling skins, wrap them with beef and leek stuffing, and knead them into jiaozi. Repeat this until the noodles and fillings are cooked in a pot of water, and the water boils before wrapping jiaozi. While getting off the jiaozi, gently push it in one direction with a strainer to prevent it from sticking to the bottom of the pot. Cover the pot, wait for the water to boil, add half a bowl of cold water, add half a bowl of cold water when the water boils again, and add water three times. When all jiaozi floats and bulges, it can be fished out and eaten. All the materials have been used up.
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