Many people were dissatisfied with the small amount, so Jiang Qiuqiu put the kneaded dough aside. “After the dough looks smooth, we’ll cover it with plastic wrap and let it rest for 20 minutes.”

“Since it takes a long time and will affect the live stream effect, I’ve prepared the dough in advance.”

The camera switched, and there was the familiar large basin again.

Everyone suddenly felt relieved.

[Ah, it’s bigger than my head!]

[It’s bigger than several of my heads combined!]

[I used to like delicate small containers, but now in Jiujiu’s live stream room, I wish I could see gigantic buckets!]

“After the dough has rested for twenty minutes, knead it a bit more. The surface will become even smoother, and when it reaches this point, it’s almost ready.”

“We’ll let it sit for a while longer so that when we make the dumpling wrappers later, the dough will be more cooperative.” With that, Jiang Qiuqiu covered the smooth dough.

“During this waiting period, let’s start preparing the fillings.”

Since she was making dumplings, making just one type would be boring.

[Fillings? What kind of fillings?!]

[Is it our good companion, Gugu meat?]

[I don’t want to eat Gugu meat. Can we have some Bibi beast meat instead?]

Everyone had different tastes they wanted. Jiang Qiuqiu glanced at the barrage and replied, “Sure, to meet the needs of different people, today I’ll make dumplings with five kinds of fillings. Later, I’ll make a mixed plate, and everyone can choose their own.”

Without further ado, Jiang Qiuqiu started making the fillings.

The first filling to be introduced was the old friend of everyone, Gugu meat. “First, we’ll make fresh meat filling. You can choose meat with a ratio of seven parts lean to three parts fat. If you really don’t like fatty meat, you can choose a ratio of two parts fat. After selecting the meat, we’ll directly mince it.”

It was minced, but not completely ground.

When Jiang Qiuqiu made dumplings with fresh meat, she liked to preserve the slight texture of the meat, which made the taste richer.

The kitchen knife undulated back and forth on the chopping board, and the lean meat and fat meats slowly merged. “After reaching this point, we’ll put the meat filling in a bowl.”

The key to making dumpling filling, besides cutting the meat, adding a seasoning is also part of it. In addition to the usual salt and soy sauce, there were some ingredients to remove the gamey taste. Ginger in this era didn’t have the best texture when bitten into, so Jiang Qiuqiu turned it into ginger paste and added it to the filling, which helped remove the gamey taste without being overpowering.

“After removing the gamey taste, we’ll pour out some clean water, and gradually add it to the meat filling while stirring. This will give it a smoother texture.”

“The last step is the most crucial.” After saying that, Jiang Qiuqiu went to the large pot, lit the fire, and the orange flames toasted the black pot. As the oil poured in, bubbles gradually appeared. She casually grabbed some finely chopped dark green particles from the seasoning box next to the pot.

After a sizzling sound, a spicy and slightly numb fragrance burst forth, causing those gathered around the terminal to sneeze lightly. Fans who had experienced the spicy hotpot immediately realized!

[This is spicy oil!]

“That’s right, we’ll fry the peppercorns in the pot to release the aroma, then pour the oil into the meat filling and mix it thoroughly.”

While speaking, Jiang Qiuqiu scooped the oil into a small bowl. When the meat came into contact with the hot oil, the fragrance instantly burst out. Jiang Qiuqiu mixed the peppercorn oil with the filling, sprinkled some pre-cut scallions, and what was originally a simple meat filling suddenly became enticing.

Then came the much-awaited Bibi meat, whose popularity was as high as Gugu meat.

In simpler terms, it was beef.