The ratio of pork to pork skin jelly is 2:1.

The following is an introduction to how to make Xiaolongbao. The ingredients are for reference. Preparation materials:

300g pork, 150g pork rind jelly, 300g flour, 1 green onion. , ginger: 1 small piece, cooking wine: 1 tsp, light soy sauce: 2 tsp, sugar: 1 tsp, salt: 5g, yeast powder: 3g, water: 250g.

1. Add water, yeast, sugar and salt to flour and knead it into a smooth dough

2. Cover with a damp cloth and ferment until doubled in size

3. Pork , chop the pork skin jelly into pieces, pour it into a container, then add cooking wine and salt, mix well, and marinate for 10 minutes

4. Add 100 grams of chopped green onion and ginger to soak for about 10 minutes to become green onion and ginger water

5. Stir the meat filling in one direction, and slowly add the green onion and ginger water until the meat filling absorbs enough water

6. After the dough has fermented, knead it into long strips and then cut into pieces. Dice

7. Take a dumpling, roll it into a small round piece, and wrap it with fillings

8. Wrap it and close it

9. Place the lid on the basket Cover and ferment for about 15 minutes, then steam over high heat for 8 minutes. Turn off the heat without opening the cover and simmer for 2 to 3 minutes.