Ingredients: wheat flour 600g shrimp 300g Accessories: pork ribs (pork belly) 500g pigskin jelly 400g seasoning: ginger 50g salt 6g monosodium glutamate 4g sugar 10g soy sauce 25g pepper 2g vinegar 25g alkali 1g sesame oil 35g yeast 15g Practice: 1. Remove impurities from shrimps, wash and drain; Dice frozen pigskin; Peel ginger, wash it, cut some into powder and some into silk for later use.

2. Put the shrimp into the basin, add some salt, mix well and marinate.

3. Put the pork into the pot, add Jiang Mo and refined salt, mix well, and slowly add water while stirring until it becomes sticky. Add shrimp, pigskin jelly, soy sauce, sugar, monosodium glutamate, pepper and sesame oil, and continue to stir until it is gelatinous, which is the filling.

4. Mix flour and yeast together, stir with warm water, and knead well. At the beginning of dough, add a proper amount of alkali, knead thoroughly, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, knead tightly, and knead them into folds of about 18, that is, the buns are green.

5. Put the raw steamed buns in the drawer, steam them with boiling water, and serve them with ginger and rice vinegar.