2. Take it out after cooking and rinse it with cold water several times.

3. Put it on a clean chopping board, cut the pigskin into filaments with a knife, and then put it in a clean pot.

4. Pour a spoonful of cooking wine, ginger slices, onion segments and plenty of water, and bring to a boil.

5. When the water boils, turn to low heat, cover and continue to stew for more than 1 hour.

6. After cooking, cool, put the meat skin soup in a plastic box and refrigerate it in the refrigerator for 50 minutes.

7. When the skin soup is completely solidified into jelly, take it out, cut it into cubes with a knife, and continue to refrigerate for later use.

8. Peel the ginger, chop the shallots and a small amount of water to make juice, and put it in the chopped lean pork.

9. Add the diced mushrooms, raw flour, salt, sesame oil, pepper, white sugar and light soy sauce and mix well.

10. When making steamed buns, take out the frozen jelly, mix it with the stuffing and wrap it in the dough.