How to cook delicious food in beef dumpling stuffing?

Remove fascia from beef, wash and chop. Mix it with tender meat powder, cooking wine and refined oil, then let it stand for about 40 minutes, then add 250 grams of ginger juice and water and mix well. Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, chop it into fine particles on a vegetable pier, wrap it in gauze, squeeze out the water, and cut the onion into fine powder. Add radish and onion into minced beef and mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg liquid and mix well, and the stuffing of beef steamed dumplings is ready.

Jiaozi originated from the ancient trough. Formerly known as "Joule", it is an ancient traditional noodle of Han nationality with a history of 1800 years. During the Eastern Han Dynasty, Zhang Zhongjing, a doctor in Dengzhou, Nanyang, invented it as a medicine. It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is the staple food and local snacks for people in northern China, and it is also a New Year's food. There is a folk song called "Xiao Han, eat jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing. Jiaozi evolved from wonton. In its long development process, there are many names, such as "prison pill", "flat food", "dumpling bait" and "powder horn" in ancient times.

It was called "Crescent Wonton" in the Three Kingdoms period, "Wonton" in the Northern and Southern Dynasties, "Crescent Wonton" in the Tang Dynasty, "jiaozi" in the Song Dynasty and "Flat Food" in the Yuan and Ming Dynasties. It was called "Jiaozi" in Qing Dynasty. Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a native of Dengzhou, Henan Province in the Eastern Han Dynasty. At that time, jiaozi was used as a medicine, and Zhang Zhongjing wrapped some cold-dispelling herbs in dough to treat diseases (mutton, pepper, etc. ) to avoid frostbite of patients' ears.