Practice of steamed dumplings in Hohhot

Chop a catty of mutton, preferably from Ximeng. If you can't buy it, you can have 82 pieces of veal, tenderloin and 22 pieces of sheep tail, which are almost tasteless.

Chop half a catty of green onions, preferably Biqiqi's. As long as the green onions are white, you have to use eight ounces of Shandong green onions. You can chop some beef heart vegetables yourself, not more than two or three, and squeeze the water after chopping.

Be sure to cut one or two fresh ginger. Stir-fry fennel powder a little, not more than one yuan. One to two ounces of linseed oil. Potato starch, half boiled water, two thickened. When everything is mixed evenly, the filling will be ready.

Steamed dumpling skins are all bought now, one day in advance, and have been frozen in the refrigerator for several hours before, or steamed white stubble and starch are added to the burned wheat ears.

Brush some oil on the steamer before steaming, and cook it medium-rare.