1. Half a catty of pork loin
2. Half a catty of moss, pick and wash
3. Half a catty of shiitake mushrooms, remove the stems and wash
4. Soak the fungus, wash and chop.
5. Cut the pork spine into granules, put it in a basin, add edible oil, soy sauce, ginger powder, thirteen incense, stir well, set aside
6. Chop the moss and shiitake mushrooms, chopped wood ears, and chopped green onion into the stirred meat, add cooking oil, salt, and chicken essence and mix well
7. Take out the kneaded dough
8. Roll the dough into long strips, cut into pastes, and roll out into thin crusts
9. Wrap the stuffing in the skin and wrap it into the shape you want
10. Put water in the steamer, put the grate, and put the wrapped steamed dumplings. Steam over water, about 15 minutes after boiling
11. Delicious steamed dumplings, spicy and fresh with garlic
12. This is the finished picture of the crescent shape
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