How to make Ma's Shaomai

We are a group of people who keep shouting about losing weight and looking for delicious food on the streets. Of course, faced with the temptation of delicious food, few people have the endurance to resist. Let me introduce to you a dish called Ma’s Shaomai. You can make it at home in the future.

2. The special rolling pin for making shaomai (it seems to be called a "walking hammer") can be replaced with a bottle (beer bottle, etc.) to crush the skin into a chrysanthemum skin. Here, Xiaoma has a simple and easy method to make chrysanthemum skin, which is to pinch the stacked skin with your hands (as shown in the picture), and then pleat it (as shown in the picture). (3) It is very convenient and time-saving to buy ready-made siu mai wrappers. All you need to do is make the wrappers into chrysanthemum-shaped wrappers.

3. Chrysanthemum peel

4. Preparation of siu mai filling (traditional beef filling): (1) Selection of meat filling: About 500 grams of beef shank (the hind leg), chopped into small pieces, add butter (optional). You can also choose the best lean meat filling.

5. (2) Stir-fry the stuffing: The order of adding is very important, so it is recommended to prepare the required seasonings first. Add MSG, refined salt, seasoning oil (peppercorns and aniseed water: cook the green onions, peppercorns and aniseed together/fry them with oil), soy sauce (this should be poured into the water to dissolve) to the meat stuffing in turn.

6. Seasoning oil (peppercorns and aniseed water: cook green onions, peppercorns and aniseed together/fry with oil) This seasoning is very important

7. Then stir evenly in a clockwise direction, add chopped green onion and salad oil and stir evenly, then add a little sesame oil and stir evenly, the fragrant Ma’s Shaomai filling is ready!

8. Wrap the siu mai: As shown in the picture, put the filling (the size of lychee) on the skin.

9. Gently pinch your thumb and middle finger together.

10. Wrapped Shaomai

11. Set aside the wrapped siu mai

12. Put the dish in a steamer, put it in a pot with cold water, turn off the high heat and steam it on low heat for 7-10 minutes. Then you can serve it on a plate.

For some people, making Ma’s Shaomai may be simple, but only if you put your heart into it, can you really do it well.