1. Put the pepper and star anise in a hot oil pan until fragrant, remove the pepper and star anise
2. Stir-fry the chopped front leg pork in the hot oil of the pepper and star anise (the meat grinder in the market can also be used)
3. Add dark soy sauce, oyster sauce, salt, chicken essence, thirteen incense, and stock in the minced meat, and stir-fry until 80% cooked
4. Turn off the heat when it's 80% cooked, and let the minced meat cool down! This is the beginning of the preparation to chop up lotus root, fresh fungus (dry fungus for soaking hair is also acceptable), and green onions!
5. Chop the lotus root, fungus, and green onions to squeeze the lotus root out of water! Ready to pour into the fried minced meat
6. Stir in one direction evenly!
7. The dumpling filling is ready, take out the noodles that are live in advance
8. Wake up for 20 minutes after the noodles are alive, continue to knead the dough until the dough is smooth and delicate, and you can start rolling the dumpling wrapper
9. Don't roll the dumplings too big, make them evenly thin, and the same size. Then start making dumplings and you're done!
10. Boil the water, put the dumplings in the pot and cook, turn the dumplings clockwise and then cover the pot until the pot is turned off and the lid is removed, and cook until all the dumplings float up π
Tips:Before cooking the dumplings, put a little salt in the boiling water to prevent the dumplings from breaking
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