Health benefits
Beef: nourishes the spleen and stomach, strengthens muscles and bones, replenishes qi and blood
Sichuan peppercorns: maintains healthy skin and mucous membranes
Ingredients
Beef ( half a catty ) | Shaomai skin ( appropriate amount ) |
Cabbage (Half) | Onion (Two stalks ) |
Ginger ( piece ) | Hu oil (Pour more) |
Light soy sauce ( appropriate amount ) |
How to make Beef Shaomai
1. Chop the meat and put it into a basin.Chop the green onions and ginger and mix them in.
2.Put Add a small amount of Sichuan peppercorns, be sure to add less
3.Then pour in light soy sauce
4.Chop the cabbage
5. Stir the cabbage into the meat (this will make it more delicate)
6.Put in cabbage and pour in oil
7. Stuff the meat Put it in the middle of the siu mai skin
8.Under control
9.Turn it over until it is basically gathered together and then slightly knead it
10.After the water boils, put in the siomai and steam with the lid on for 8 to 10 minutes
11.Finally, take it out of the pot, put it on a plate and dip it in vinegar to taste
Tips
Zanthoxylum bungeanum is used for seasoning, don’t add too much, otherwise it will taste like dumplings
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