Pot sticker mutton

Cooking techniques such as frying and frying, stewing and stewing, blanching and stewing, steaming and mixing are fully utilized in Shandong cuisine! It involves and uses a wide range of raw materials, and the dishes are very focused on cooking techniques. In cooking, it seems disorderly, but the actual rules and techniques used are very rigorous, and this technique is passed down meticulously from generation to generation.
"Shandong cuisine" is both everyone and the pioneer of my Chinese cuisine. "Food is not tired of fine food, but never tired of fine food." This is the highest summary given by Confucius, the originator of my country's education, two thousand years ago, on what realm Chinese food culture should reach and how it should develop in the future. The best conclusion that can guide future generations to work hard for their lives.
"Confucius Sage" is named Qiu, also known as Zhongni. He is from Qufu, Shandong Province. In the long river of history, no "saint" has emerged for thousands of years. To achieve the standard of "saint", one needs to be "knowledgeable all over the world and virtuous all over the world"! Shandong is the hometown of sages and sages. Under the influence of generations, how can Jiaodong not produce famous teachers and famous dishes? Hehe!
Today, I make a fried side dish in Shandong cuisine called "pot paste mutton". The main methods are as follows;