1. Prepare the ingredients
2. Peel and chop the meat, add cooking wine, light soy sauce, dark soy sauce, sugar, salt, white pepper, and minced ginger in turn, stir well
3. Mix the pepper water into the meat
4. Add the pepper water and stir it in one direction. The stirred meat should be inserted into the chopsticks and it will not fall. If the chopsticks can’t stand, continue stirring.
5. Add the edible oil and sesame oil to the stirred meat, mix well,
6. Add a teaspoon of starch and stir well
7. Stir the chopped green onions into the pork and green onion filling.
8. Made dough
9. Divide into small portions, roll into thin slices, wrap the scallion filling
10. The fire is ready in 10 minutes
11. The thin-skinned stuffing has a lot of soup
Tips:For the bun skin, I knead the dough with the old noodles and the new noodles, so that the dough will be thin and will not break, nor will it stick to the cage.
