The practice of soup packets

1. Make pigskin jelly one day in advance. The stock in the refrigerator looks like six or seven pigskins. First, cool the pan, put in three sets of contents, cook for two or three minutes, take it out and cool it, and scrape off the grease. I cooked it again, trying to pull out the pigskin, but I couldn't. I don't think I need pigskin. Forgive myself for not pulling pigskin. I saw in the video of brushing my teeth that I cut the pigskin into pieces and then frozen it. I think, I don't want pigskin anyway, so I won't cut it. Then throw away the pressure cooker, add five times as much water (I thought it was impossible to use so much water, but I didn't expect to do it), take out the three-piece suit with fishy smell and press it twice in the "bean/tendon" mode. Pour it out and strain out the onions and ginger. Add some salt and it will taste better. Refrigerate overnight.

2. Boil onion, ginger, pepper and star anise in water for a while, which is delicious. Gao Xiaomei said in the video that 250 ml of water was finally full of meat, but I didn't use it up.

3. However, it should be noted that the steamed buns should be thin and have a good taste, and the noodles should not be too hard, otherwise they will not roll out and the noodles should be soft. On the one hand, there is much water, on the other hand, the water temperature is high, so I added a total of 275 ml of water to 500 grams of noodles. The temperature of water is about 80℃

4. Meat grinder? Ginger minced meat jelly! Add seasoning: salt, pepper, allspice powder, soy sauce, oil consumption, chicken essence, a little sugar and sesame oil, then beat in one direction with your hands and pour in onion and Jiang Shui.

5. Cut some onions and put them in. The filler is alive. It also turns right when it bounces. The jelly is so cute,

6. Put the stuffing in the refrigerator and roll up the skin. First of all, this is very similar to the practice of dumpling wrappers. But thinner than the dumpling skin. The next day, I rolled over and my hands hurt. Later, I summed it up, that is, roll the dough a few times horizontally and vertically, and then wrap the skin into a circle. Roll one more part, but it is easy for the skin to stick together. Try it yourself anyway.

7. Pack buns, the novice turns over the bag, and finally comes out with a big head. I don't want to take any chances with the first pot, and then it tastes bad. The second pot, I pulled my head, and it tasted much better. A pile of extra heads can be added with a steamed bun skin and stuffing. Anyway, I still have some stuffing left.

8. This is the first pot and a failure case. When the lid was opened, the steamed bread was flat. Husband analysis, this is because of the great difference between internal and external pressures. The second pot, he owed the lid a small angle, and then he succeeded. About 10 minute after steaming.

9. The kitchen building says that the longer the steaming, the less soup. She compared the soup with 8 minutes and 12 minutes. 8 minutes of soup is obviously more than 12 minutes of soup. But I was afraid it was not ripe, so I steamed it for 12 minutes. There is no feeling of spitting on TV, but it is already very satisfying.

10, dip in ginger vinegar and enjoy! Super delicious. I guess it's not only the seasoning, but also the flavor of jelly and Jiang Shui onion, so it's delicious. When SAIC is steamed, it smells fragrant all over the house, especially like the taste of instant noodles made by Tang Daren, the hot and sour dolphin bone noodles, haha.