Copy of 250 grams of skin, 1 egg, 1 gram of pepper, 5 ginger, 3 grams of monosodium glutamate (MSG), 12 grams of salt, 250 grams of minced pork, 1,000 milliliters of chicken broth, 3 milliliters of wine, 225 milliliters of water, 10 grams of green onions

Practice

1. Ginger is washed and whipped, soaked with a little bit of water; the egg is stirred in the bowl. The green onion cut into scallions.

2. Make the meat filling: the minced pork into a bowl, add 5 grams of refined salt, 225 milliliters of water; add in several times, stirring while adding, stirring hard in one direction. When the water is all eaten by the meat to collect, the egg mixture into the meat. Ginger juice slagging juice poured into the meat, add 1 gram of monosodium glutamate, 3 ml of wine, pepper 0.5 grams, continue to mix until it is a paste that is into the heart of the filling.

3. Packed filling molding: respectively, take a copy of the skin, the meat filling in the middle of the skin, folded into a triangle, and then the left and right corner of the two pointed to the middle folding adhesion (adhesion to smear a little filling paste) like a rhombus-shaped copy of the billet.

4. Chicken soup stock: 7 grams of salt, 2 grams of pepper, 2 grams of monosodium glutamate (MSG), evenly divided into five bowls. Add 200 milliliters of chicken broth to each bowl (slow simmering broth from hens).

5. Cooking copra: Boiling water with a high fire to cook copra, raw copra into the pot, immediately gently push the swing to prevent raw pot. When the water boils, then add a small amount of cold water, cook until the copy of the wrinkles that is cooked. Fished out of the leakage ladle in a bowl of chicken soup, each bowl is generally loaded with 10, and then can be eaten while hot.