這是內蒙古的地方風味菜。原料: 綿羊尾2盎司(50克) 蛋清6個芝麻仁1湯匙山楂糕(或帶酸味的果醬) 10茶匙白糖5盎司(150克) 麵粉2湯匙玉米粉5湯匙植物油4杯(1000毫升),實耗約2盎司(50毫升) 製法: 一、將羊尾切成十片薄片。將山楂糕或果醬與芝麻仁調匀,如味太酸,可加白糖至甜酸適度,加入麵粉,拌匀成餡。如用果醬,則需多加些麵粉,使餡成糕狀。將餡团成十個扁圆 This is a local flavor dishes in Inner Mongolia. Ingredients: 2 ounces of sheep’s tail (50 g) Egg white 6 sesame seeds 1 tablespoon hawthorn cake (or sour jam) 10 teaspoons sugar 5 ounces (150 g) flour 2 tablespoons corn flour 5 tablespoons vegetable oil 4 cups (1000 ml) Actual consumption of about 2 ounces (50 ml) Method: First, the sheep tail cut into ten slices. The hawthorn cake or jam and sesame mix thoroughly, such as taste too sour, add sugar to moderate sweetness, add flour, mix well into the stuffing. If the jam, you need to add some more flour, so filling into a cake-like. The dumplings into ten oblate