Step 1. Prepare the filling. Lamb is made of lean meat from the leg of lamb, cut into cubes about half the size of peanut rice, and remember that it must not be twisted with a meat grinder, so that the taste is not good. The sheep's tail oil is to taste appropriate, also cut into cubes, and the skin teeth (onion) are also cut into cubes. Stir in pepper and salt.
Step 2. and noodles. Add an egg and a small spoonful of salt, knead the smooth surface and cover the hair with plastic wrap. There is no technical difficulty in this step, and it is a little bit hard to be soft and hard.
Step 3. Prepare the steamer. It is best to have such bamboo or wood, if not, the ordinary steamer at home can also be. People like me who love to eat noodles, the family has prepared this cage drawer, very convenient, and three layers of steamed steamed steamed steamed
Step 4. Process the dough. Depending on the size of the dough you are working on, take an appropriate amount of waking dough and knead it into long strips, and then cut it into small dough, which is basically the same step as rolling out the dumpling skin
Step 5. Roll out the dough. Similar to rolling out the skin of dumplings, the difference is to roll out as thin as possible, and the middle should be rolled as thin as the surroundings
Part VI. Dough. Because of the negligence of taking pictures, this should be combined with the picture above.
Step seven. Wrap a thin leather bun. This link is the problem of method, how to package, in principle, do not leak after the package, the seal is tight. The picture below is the shape of my wrapping, this has no specific technique, wrapped into your favorite shape, and at the same time ok without leakage.
Step 8. Without saying anything, just steam for 20 minutes.
Step 9. Eat. Say nothing, sprinkle pepper and put it on your stomach while it's hot. Good appetite and eat a few more.
Summary: 1. This is a very common delicacy in Xinjiang, often eaten with vegetarian pilaf. 2. Beef can also be replaced without lamb. 3. Sheep fat should be used with sheep's tail oil, not liquid sheep fat. 4. Sprinkle some pepper while it is hot is the finishing touch, which is particularly important for the promotion of taste, of course, if you do not like the taste of pepper, it is another matter. We welcome to inquire and discuss.