The soup in the soup filling bag is the result of melting jelly. Add appropriate amount of onion and Jiang Shui to the stuffing to remove fishy smell, and add appropriate amount of corn oil to prevent pork from coming out of the pot. The addition of jelly can increase the soup in the filling.

The production of jelly. The required ingredients include pork slices, onion ginger, star anise, salt and baking soda. First, blanch the pork slices, scrape off the grease on the pork and cut into strips. Put the pork skin strips into a pot, add salt, baking soda and appropriate amount of warm water, and knead repeatedly until the water turns from turbid to clear. Put the kneaded skin into a pot, the ratio of water to meat is about 3 bowls 1 kg, and add appropriate amount of onion, ginger and salt. Fire will boil water and remove floating foam. Simmer for two hours. After taking out the onion and ginger, put the broth in a cool place and solidify it at room temperature. The frozen skin is put into the refrigerator for cold storage.

The making of stuffing. The meat stuffing of the soup bag finally chooses the front leg meat. Other ingredients include onion ginger, oyster sauce, soy sauce, salt, chicken essence, thirteen spices, onion Jiang Shui, pigskin jelly and corn oil. First, cut the jelly into pieces for use. Clean the pork and mash it with a meat grinder, or chop it into meat here by hand, which will be more delicious. Then add onion and Jiang Shui into the meat stuffing several times, and stir the meat stuffing clockwise to make the meat stronger. Until the minced meat in the basin absorbs all the onions and Jiang Shui, add oyster sauce, soy sauce, salt, chicken essence and thirteen spices and stir again. Stir until thick, add appropriate amount of corn oil and stir well. Add chopped green onion and Jiang Mo, and continue to stir well. After the meat is evenly mixed, add the frozen skin according to the ratio of 1 ratio 1. Stir the jelly and meat evenly. The meat stuffing of glutinous rice balls is ready.

The making of soup dumplings. 500 grams of high-gluten flour and 100 grams of potato starch, stir evenly, and then add appropriate amount of water to soften the flour in the basin into dough with smooth surface. Then put the dough in an environment of about 25 degrees and wake it for about fifteen minutes. Adding a proper amount of potato starch to flour can increase the toughness of noodles, and the steamed stuffed bun is not only bright in color, but also won't break the skin. After the dough is proofed, knead it several times to make dough. Then wrap the meat stuffing in the dough and make it into the shape of a steamed stuffed bun. Then steam the steamed bread in a steamer. In this way, delicious soup packets are ready.