It is said that foreign countries don't understand why steamed buns have so much broth. They are curious and interested. They thought about it for a long time and suddenly realized that it was injected with a syringe. From this perspective, my Chinese food really contains great wisdom, enough to conquer the world. This small soup bag wants to be delicious, and the pigskin jelly with stuffing is the soul of this soup bag. The boiling of pigskin jelly is not complicated. Now I'll write down my cooking method for your reference. As long as you follow this recipe, I promise there will only be fresh fragrance, and there will never be any pig smell! The specific method is as follows:

First, the pigskin used must be fresh, without deterioration and odor! In this regard, all chefs, including our daily life, should keep in mind a rule: no matter what dishes are cooked, the freshness and quality of the ingredients themselves are the first factor. Wash and shave the fresh pigskin, put it in a cold water pot, add a little sugar and cooking wine to make the pigskin slightly curly.

Second, take 500 grams of blanched pigskin, 20 grams of large pieces of ginger and onion, and 30 grams of onion! Then add rice wine 10g, sugar 20g, add 5-6kg of water to the pot, cover the pot, bring to a boil with strong fire, turn to medium heat for stewing until the pigskin becomes soft, pick up the onion, ginger and onion, and discard them. Chop the fish skin, pour it into the pot again, and simmer until it is thick. When it is almost cooked, add some chicken essence and soy sauce to increase the flavor. Sprinkle 5 grams of white pepper when turning off the fire.

According to the above formula, bean jelly is absolutely delicious and odorless! The soup bag should be hard, so as not to leak soup! The north is often a dead face that does not ferment, and it will be a bit hard. I'll provide you with a recipe for dumpling skin: 500g flour, 5g yeast, 6g baking powder, 200-230g cold water (cold water must be used for kneading dough in summer and warm water in winter), and the dough is cooked at room temperature (23C) for 30-40 minutes. After the dough is made, knead it to exhaust air, and then make a bag. Steam it immediately after wrapping it, and don't wake up again. The skin of steamed bread is soft and firm, which is equivalent to semi-fermented state. And the wheat flavor of fermented dough.