1. Put Longjing tea and Sichuan pepper in a small bowl, rinse with boiling water, cover and simmer until cold
2. Filter out the juice for later use;
3. Choose lean beef meat,
4. Finely chop into meat
5. Make water filling with pepper tea water:
6. Add a small amount several times, and stir in the same direction while adding it, until the meat filling is strong, that is, the meat filling is sticky, and it takes a little effort to stir it; not necessarily all of it, you can add some water if it is not enough;
7. Cut ginger into fines;
8. Finely chop scallions
9. Add minced ginger to the meat,
10. Add the chopped green onions and stir evenly in the direction of the water filling;
11. Add appropriate amount of soy sauce, sesame oil, salt and chicken essence,
12. Follow the original direction and stir evenly;
13. Dumpling powder and water are mixed into a dough at a ratio of 2:1, and knead and knead evenly;
14. Next dose, roll the skin
15. Wrap it into a shape you like, I wrapped it in a cockscomb shape
16. Three-point water method to cook dumplings.
17. Served with vinegar garlic or laba garlic, let's rub it——
Tips:1. If you want to taste the faint fragrance of Longjing tea, don't add too many spices, otherwise the flavor of the spices will cover up the aroma of the tea;
2. Fill the dumplings with enough water, let the dumplings "pour the soup", just a bite, there will be thick soup in the dumplings;
3. Whether it is filling water or adding auxiliary materials and seasonings, stir in the same direction. The stuffing will disperse in the "wrong direction", so you can't cling to it.
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