Materials:

Meat Jelly: 500g of meat skin, onion and ginger, 30g of cooking wine, salt and pepper;

Meat Stuffing: 800g of pork, 35g of cooking wine, 150g of onion and ginger in water (10g of onion and 20g of ginger), 5g of salt, 5g of monosodium glutamate (MSG), 35g of sugar, 35g of light soy sauce, 10g of salad oil,

7, transfer to the stewing pot;

8, stew for about 1 hour, until the meat skin is soft;

9, the cooked meat skin out;

10, with a cooking machine will be broken into pieces of meat or cut into dices with a knife;

11, after the breakup of the meat skin to put the pot;

12, add is a good way to make the meat skin;

12, add is the first time in a pot of water. >

12, add is minced ginger, pepper, salt and chicken essence or MSG.

13, skim off the froth until there is basically no froth;

14, add the green onion knots, continue to stew for 1 hour;

15, the stewed meat skin juice filter;

16, cooled into the refrigerator for a while, the skin jelly is ready.

Meat stuffing

1, wash pork;

2, cut into small pieces;

3, then chopped into minced meat;

4, the chopped minced meat into the basin, pour the cooking wine and mix well, let it stand for a few moments;

5, green onion wash and cut into segments, ginger peeled and sliced, put into a cooking machine with 180g of water, whirring;

6, filtered to get onion and ginger juice;

7, poured into the onion and ginger juice, stirring vigorously;

8, the old soy sauce, salt, monosodium glutamate, sugar into;

9, stirring well;

10, into the salad oil, and continue to stir well;

11, take out a good meat jelly, chopped up into;

12, stirring well;

12, the meat jelly is not a good, but it's not a bad idea. p>

12, mix well can;

Wrapped

1, take the dumpling skin a sheet spread on the board;

2, the dumpling skin slightly rolled out thinly, surrounded by a rolling pin to play ruffles;

3, wrapped into the appropriate amount of meat filling;

4, with the hand along the same direction of the pleats, will be wrapped in a sealed package;

5, the pot with water to boil, will be wrapped into the buns;

6, steaming 6 minutes can be;

Gourmet Tips

1, jelly to do a good job, be sure to remove the fat meat clean, foam must also be skimmed clean;

2, cooking jelly water is not too much, not easy to be too little to mo over the amount of meat skin is appropriate. Too much, the good jelly does not condense, too little, jelly flavor is too strong. I here 500g meat skin, put more than 2 liters of water;

3, frozen frozen jelly chopped, can be used to mix in small dumplings, bun filling, dumpling filling. You can freeze and store it;

4, the meat of the minced meat chopped some, you can also directly use the processor to deal with;

5, the meat in the meat should be stirred vigorously before mixing into the jelly, mixing can be used to whisk the stirring rod, more convenient, but pay attention to do not overload;

6, the above seasoning can be based on their own tastes increase or decrease, like to eat a little bit of sugar, like to eat sweet, and like salty can add some more sugar! Dumpling skin should not be rolled too thin, so as not to be easy to take after steaming;

9, the bottom of the soup bag placed on greaseproof paper anti-sticking, there is no, you can use thinly sliced carrots as a mat;

10, the steaming time of 6 to 7 minutes is appropriate, a long time, the soup bag will bulge and then break the skin leakage juice;