Raw materials: pork, frozen skin, Jiang Mo, sugar, salt, sesame oil, starch, skin, onion, ginger slices, yellow wine, low-gluten flour, high-gluten flour, salt, water and yeast. The specific steps are as follows:

1.500g of pork skin with 3kg of water, add onion, ginger and yellow wine, boil for 30min, take out, and remove the fat.

2. Cook for 2 hours with low fire, and finally take out the impurities and pour them into the container. When it's cool, put it in the refrigerator for freezing and caking.

4. Break up the frozen skin and put it into the minced meat and stir well. Divided 30g dumplings are rolled round and wrapped in meat.

5. Close your mouth like a steamed bun. Pour a little oil into the pot, put hot oil into the pot, and slowly scorch the bottom to golden brown with low heat. Fry until the pan-fried bun expands slowly, turn to low heat and sprinkle with sesame seeds.

6. Add hot water to half of the pan-fried bag, cover the pot and simmer for 7 to 8 minutes.

7. Sprinkle chives before cooking.