1. Lean or pork belly, chopped, carrots shredded. Dice the chives.
2. Add the right amount of salt, light soy sauce, chicken essence, and oil.
3. Stir in the chives and marinate for a while. Next, make noodles.
4. Slowly add boiling water to the flour, stir with chopsticks, and when it is warm, it will form a dough.
5. Make a smooth dough and let it rest for a few minutes. Let the flour absorb water.
6. Add the lean meat and carrot shreds.
7. Divide the dough into small pieces. Roll into dough. The thinner the better.
8. Put in the right amount of filling, pinch one end, and fold it step by step.
9. The end is closed.
10. Brush the plate with oil, put the dumplings in place, and leave a place. Spray water on the surface before putting them in the pot. Steam for about 12 minutes on medium-high heat. (The remaining dough can be made into noodles)
11. Add a little corn oil, light soy sauce, black vinegar, and sprinkle with shredded green onions. sour. Fresh, with one bite, the gravy comes out~~~
Tips:1. Carrots will produce water when exposed to salt, so it is best to make them and use them now. There is soup in the steamed dumplings. Very tender
2.250 flour + 140 boiling water is for reference only, the water absorption of each brand of flour is different. First add water slowly, and then add it when it is not enough.
