1. Rinse the pork with clean water, control the water to dry, and chop into puree for later use.
2. Wash the green onions, ginger, and celery, chop the green onions, cut the ginger into rice grains, and cut the celery into small pieces for later use.
3. Peel the horseshoe, wash and set aside.
4. Pour steps 2 and 3 into the mash.
5. Pour the clean water 5 times into the meat filling and stir in one direction until the water is absorbed by the meat filling.
6. Pour salt, seasonings, sweet wine, and steamed fish soy sauce into the meat filling and stir evenly, then add the sesame oil and stir, and finally add the olive oil and stir.
7. Mix the minced meat to the finished product.
8. Put the orange powder, starch, and flour in a bowl.
9. Use chopsticks to mix the three powders evenly.
10. Add boiling water, stir with chopsticks while adding, until the powder sticks into small lumps.
11. Then knead the dough smoothly.
12. Pack it in a fresh-keeping bag and wake up for 30 minutes.
13. Knead the dough into a strip about 3cm in diameter.
14. Cut the noodles into small pieces with a knife.
15. Press the dosing agent into a small circle by hand.
16. Use a rolling pin to roll it into a thick lace leather on the two sides.
17. Put the minced meat in the middle of the dough
18. Gather both sides of the dough toward the center.
19. Form lace.
20. Tighten the lace and pinch the "waist line". That's it.
21. If you like, use green onions as a "belt" and wolfberry as a "headwear".
22. Finally, steam it on a tray for 15-20 minutes, then you can put it on the plate!
