1. Prepare pork about a catty, mince it for later use.
2. Two kilograms of cabbage, chopped in half and set aside.
3. Add a little salt to the cabbage filling for ten minutes, squeeze the water and set aside.
4. Add meat, soybean oil, salt, thirteen spices and cooking wine, chopped green onion, shrimp skin, and oyster sauce, mix well and set aside.
5. Add two catties of flour to two catties of water. Add it at a time. The amount of water must be accurate.
6. Knead and wake up for 20 minutes, and cover with plastic wrap.
7. You can pack the dough after you wake up.
8. Pack the dumplings evenly.
9. Pour cold water into the steamer.
10. The fire was twenty minutes.
11. Uncover the pot after twenty minutes.
12. Finished, ready to eat.
Tips:The water surface ratio is: a catty of noodles plus six and a half water. Pour it all at once. Mix noodles with cold water.
