materials: pigskin, onion, star anise, pepper, beef, chopped green onion, salt, sugar, soy sauce, butter, crab meat, crab roe, Jiang Mo, and vegetable soup dumpling jelly:

1. Add cold water to pigskin and simmer for 5 minutes.

2. Take out cold water and wash it.

3. Remove fat from the skin and pluck pig hair

4. Cut the processed skin into filaments.

5. add water, star anise, scallion, salt and pepper to the pot and simmer for 41 minutes. Chop pork into minced meat, chop crab meat, add lard to the pot and heat it, add crab meat, crab roe and crab oil fanned by Jiang Mo, and mix with minced meat, jelly, soy sauce and cooking wine to make stuffing.

6. Let the cooked pork skin soup cool.

7. put it into a juicer and stir it into a paste. The ratio of frozen shredded pork to skin soup is 1:1.5, and it is placed in the refrigerator for 21 minutes.

Production of meat stuffing for soup packets:

1. Take out the solidified jelly and cut it into cubes for later use.

2. Take out the frozen skin and cut it into cubes for later use. Making soup dumpling skin:

1. Knead the flour with warm water until the surface is smooth, and cover it with a wet cloth for 21 minutes.

3. In addition, we made the dough with spinach juice.

4. Take out the baked dough, knead it several times, and roll it into thin slices.

5. Press the lid into steamed stuffed bun slices for later use.

Final manufacturing step:

1. Add water to the flour and knead thoroughly, and leave it for a while.

3. Knead the dough into long strips, pull it into 4 dough blanks per 51g, roll it into round skins, add stuffing and knead it into pleating bags, then steam it in a steamer with high heat for 11 minutes.

Compared with steamed stuffed bun with fermented flour, soup-filled steamed stuffed bun has three remarkable characteristics: first, it has fixed flour (relative to fermented flour); The second is thin skin; Third, the stuffing contains soup. The dough mixing method of soup dumplings belongs to cold water dough in industrial terms. Cold water dough is characterized by white color, fine texture, strong gluten and toughness. After being made into finished products, it tastes smooth and chewy. When preparing dough, due to the influence of seasons, the water quantity and water temperature should be adjusted appropriately.

generally speaking, when the weather is cold and the temperature is low, the amount of water added is slightly more than when the weather is hot and the temperature is high. The benchmark of water consumption is 511 grams of flour and about 225 grams of water. The water temperature should not exceed 31℃, otherwise it will easily cause the change of dough properties and make the dough "weak". Use low-temperature water in winter and pure cold water in summer. Sometimes the temperature is high in summer, even if cold water is used, the problem of "losing strength" appears. Sophisticated experts will add a little salt to the dough at this time to enhance the gluten of the dough and promote the close combination of dough tissues. The jargon says: "Alkali is bone salt and gluten", which means that salt can enhance the gluten of dough. In addition, when preparing dough, water must be added several times, such as adding enough water at one time, which makes it difficult to observe and check the water absorption of flour. When the dough is smooth, cover it with a wet cloth, simmer for about half an hour, knead it evenly, add the agent, roll it into a thin round skin and wrap it in stuffing. It is difficult to make stuffing. In the past, soup-filling buns used to be stuffed with jelly, which was heated to form soup. And Muslim soup dumplings can't use skin jelly, so how to form the soup in the stuffing? Through research and repeated experiments, Jia Zhiliang found a way to form stuffing soup in beef, mutton and bones: First, bone soup is rich in collagen protein, and collagen protein has great water solubility. Therefore, mixing meat stuffing with bone soup has more draft than water; Therefore, after heating, more soup overflows from the meat stuffing, forming the "soup" in the soup bag. Because the umami flavor of meat and the flavor of seasoning are dissolved in the soup, the soup is delicious. Secondly, beef and mutton also contain a high content of protein, and protein is a hydrophilic colloid, among which muscle ball protein, like colloid protein, is water-soluble, and its water absorption is enhanced under the condition of salt. In order to make the stuffing soft, tender and soup, it is necessary to intentionally keep the water in the stuffing when mixing it. When the steamed stuffed bun was put into the cage, protein was denatured by heat, lost its water-holding performance, and dehydrated, so the stuffing was naturally filled with soup. There are many kinds of soup dumplings because of the different fillings. The varieties of Xi 'an Muslim soup dumplings are mutton, beef, three delicacies, chicken and vegetarian stuffing. The way to eat soup dumplings is very particular. After the dumplings are served, hold the top of the buns with chopsticks, shake them gently, then pick them up, put them in a spoon, take a small bite, and blow them gently. When the soup stuffing is not too hot, dip them in seasoning juice before eating, which is very funny.

Qingdao Xiaohonglou Catering Center is a state-owned time-honored catering enterprise. Mainly engaged in a variety of specialty snacks, enjoying a high reputation in the island city.

Qingdao Xiaohonglou Restaurant Center, formerly known as Qingdao Xinxing Hotel, was founded in September, 1962. It is the first state-owned hotel established in Taitung District since the state implemented public-private partnership in 1956, and its store address is No.15, Kunming Road, Taitung District. When the store was built, in order to respond to the call of the party to "resume the operation of traditional snacks", the beef soup packets were resumed. The original operator of beef soup packets is surnamed Zhang, originally from Zhang Qiu Village, Gaomi County, Shandong Province. As early as 1937, a beef soup packet shop was opened in Wenshang Road, Xizhen. The address of the shop has changed several times, and the business area has been expanding. After the public-private partnership in 1956, it was dissolved and the workers were assigned to other restaurants. Beef soup packets are very popular among the people because of their thin skin, rich soup when they are eaten hot, delicious and not greasy after eating for a long time, and have become a veritable local famous food.

In September, 1962, after the establishment of Qingdao Xinxing Hotel, in order to restore the traditional famous snacks, the government mobilized some workers who used to make beef soup packets from other stores, and resumed the operation of beef soup packets, which was well received by the people. Customers were constantly eating every day, and at most, they produced and sold soup packets with more than 451 kilograms of flour a day.

at the end of 1981s, according to the changes in the catering market, the store adjusted its business structure, emphasizing the management of bread series products. The monthly turnover of the whole store exceeded 311,111 yuan, and the per capita labor benefit ranked first in the same industry in the province. The "Qingdao Big Twist" produced by this store won the "Jinding Award" from the Ministry of Commerce in 1989; In 1991, it won the provincial and municipal "quality products" respectively. At that time, the whole store had 4 outlets with a business area of 311 square meters and 78 registered employees.

in the first half of 1996, we actively responded to the call of the municipal government to "vigorously restore and excavate traditional famous food", and resumed the operation of our famous beef soup-filling bag (the beef soup-filling bag was discontinued due to the influence of planned economy and other factors), which adapted to the market demand and won the favor of the people. In August of the same year, beef soup packets were selected as "Top Ten Local Special Snacks in Qingdao" by the Municipal Finance Committee. In October, 1997, it was recognized as "Shandong famous snack" by Shandong Provincial Department of Trade. In February of the same year, it was recognized as "Chinese famous snack" by China Cuisine Association; In March 2111, it was named "China Famous Point" by the Domestic Trade Bureau; In June 2112, it was recognized as "Qingdao Special Snacks" by the Municipal Finance Committee and the Municipal Cuisine Association. At the same time, the store has developed a series of soup-filling packages and a small red chamber furnace package.