The dunking soup xiao long bao should use hairy noodle to make the crust, if you use dead noodle to make the crust, it will make the texture of the xiao long bao worse.

The practice of dunking xiao long bao is as follows:

1, flour, water, a little salt, knead the dough softly, let it rest for a while and then knead it smooth, put it into a plastic bag and put it into the refrigerator overnight;

2, put ginger powder, salt, sugar, light soy sauce, light soy sauce, chicken essence, and sesame oil in the pork stuffing;

3, start to add the water, pour some of the water in first. The water is added several times, each time to stir thoroughly, and finally put on a plastic bag and put in the freezer; a **** add 450 grams of water;

4, the next day to take out the dough, dough rolled into a long strip, cut into the right size of the agent, make a slightly larger than the dumpling skin skin skin;

5, from the refrigerator freezer to take out the meat filling, because the cover of the plastic bag will not be frozen hard, with a spoon to dig the appropriate amount of meat filling, start wrapping small dumplings;

6, wrapped and placed for about ten minutes, after the water boils on the pot, steam over high heat for 10 minutes.