1. Cut the lotus vegetable into strips, wash the mud inside and control the water, and be sure to control it dry. Set aside
2. I bought the front leg of the pig and put it back together. \nFind a larger stainless steel basin and pour the meat into it, stir the meat clockwise with chopsticks, and then set aside
3. At this time the lotus vegetable is almost the same, now start to cut, chop, chop, and chop until it's smashed. Then pour it into the bowl where you just stirred the meat. Then I was cutting the green onions. I forgot to take a picture of the ginger here. Just talk about it here. The green onions and ginger are the same. Cut them into thin slices and pour them into the basin.
4. After all the ingredients are chopped up, then start to season.\nAppropriate amount of thirteen incense, appropriate amount of ginger powder, salt novices first put less, and finally taste if it is weak, put some salt. ⚠️Attention, salt is the key to the whole thing. When you taste it, you just need to feel that it is not particularly salty. The amount of chicken essence and a little soy sauce are mainly used for coloring and raw oil. These are all you can do ☺
5. Come on, let's stir them up and dance together
6. Now let's start to wrap it up. If you don't know how to wrap it, put less stuffing, and be sure to hold the skin tightly.
7. Okay, it’s almost enough to cook the dumplings for 3 times. After the water is boiled, the dumplings should go down the side of the pot and eat as much as you want. Don’t stir them down. Use a colander to run the pot clockwise after you finish. It's ok to stir for two times. This way the dumplings will not be rotten.
8. Come on, friends, start eating
Tips:Just remember the key points of salt, making dumplings and making dumplings.
