Materials:

Frozen skin: 500g skin, appropriate amount of onion and ginger, 30g cooking wine, appropriate amount of salt and pepper;

Meat stuffing: pork 800g, cooking wine 35g, onion Jiang Shui 150g (onion 10g, ginger 20g), salt 5g, monosodium glutamate 5g, fine sugar 35g, soy sauce 35g, salad oil 10g,

Pidon

1. Wash the fresh skin and cook it in boiling water for a while.

2. Cook until the epidermis becomes discolored, take it out and remove the grease with a knife;

3. After that, remove the hair from the skin;

4. Cook another pot of water;

5. Put the washed pigskin in;

6. Add onion and ginger, bring to a boil, add cooking wine and skim off the floating foam;

7. Transfer to a saucepan;

8. Stew for about 1 hour until the skin is soft and rotten;

9. Remove the cooked skin;

10, peel with a cooking machine or cut into squares with a knife;

1 1. Put the broken skin back in the pot;

12, add ginger powder, pepper, salt and chicken essence or monosodium glutamate.

13, skim the floating foam until there is basically no floating foam;

14, add onion and continue stewing 1 hour;

15, filtering the stewed skin juice;

16, after cooling, put it in the refrigerator for a while, and the skin jelly is ready.

Chopped meat

1, pork washing;

2. Cut into small pieces;

3. Immediately chop into minced meat;

4. Put the minced meat into the basin, pour the cooking wine and mix well, and let it stand for a while;

5. Wash the onion and cut it into sections, peel and slice the ginger, put it in a cooking machine, add 180g water and beat it evenly;

6, filtering to obtain onion ginger juice;

7. Pour the onion and ginger juice in several times and stir vigorously;

8. Add soy sauce, salt, monosodium glutamate and sugar;

9. Stir evenly;

10, add salad oil and continue to stir evenly;

1 1, take out the prepared jelly, chop it up and put it in;

12, stir evenly;

Packaging system

1, take a dumpling wrapper and spread it on the chopping board;

2. After the dumpling skin is slightly thinner, roll out the lotus leaf with a rolling pin;

3. Pack a proper amount of meat stuffing;

4. Fold in the same direction by hand and seal the steamed stuffed bun;

5. Add water to the pot to boil, and put the wrapped buns in it;

6. Cook for 6 minutes;

Food tips

1, skin jelly should be done well, and the grease and floating foam must be cleaned up;

2. Don't boil too much water for frozen skin. It's not easy to have too little water, so it's better not to exceed the amount of skin. Too much jelly won't coagulate, too little jelly tastes too strong. I have 500g skin here and put more than 2 liters of water;

3, frozen bean jelly chopped, can be used to mix in dumplings, steamed buns, jiaozi stuffing. Can be frozen and preserved;

4, the minced meat of the meat stuffing is broken, and it can also be directly processed by a cooking machine;

5. The meat in the meat stuffing should be stirred first and then mixed with jelly. It is convenient to stir with the stirring rod of the eggbeater, but be careful not to overload;

6. The above seasonings can be increased or decreased according to your own taste. You like to eat more sweet sugar, and you can add some salt to the salty one.

7. I used 1:2, which means one frozen meat and two meats, and steamed soup is more suitable.

8, the skin can be rolled by itself, and I am too lazy to use dumpling skin directly here. Don't roll the dumpling skin too thin, so as not to be delicious after steaming;

9. Put oil paper at the bottom of the soup bag to prevent sticking. If not, you can use sliced carrots as cushions.

10, cooking time 6~7 minutes. After a long time, the dumplings will swell and then break the skin and leak juice;