Composition:

Pig skin 100g, medium gluten powder 250g, pork tenderloin 300g, egg 1 piece, salt, cooking wine, ginger, soy sauce 10ml and raw flour 10g.

Exercise:

1. Wash pigskin and cut into small pieces; Scrape both sides of pigskin with a knife edge.

Add water to the soup pot, boil it and add pigskin; After the pigskin is rolled, pick it up and drain it.

2. Cut into small squares; Re-inject a pot of water, boil it and add Pijiangding; Add cooking wine and salt and stir well.

3. Cover the pot and stew for 2 hours; (or pressure cooker for 25 minutes) filter out the diced pork skin soup.

4. Pour it into a container with a cover, cool it and put it in the refrigerator for more than 2 hours; Take out the frozen skin and invert it; Cut into pieces.

5. Mix all dough materials, knead into smooth and uniform dough, and cover it with wet cloth for 20-30 minutes.

6. Add pork, eggs, cooking wine and a small amount of ginger slices into the cooking machine and paste them.

7. Take a large bowl, mix minced meat and jelly, add soy sauce, salt and cornstarch and mix well.

8. Knead the dough into long strips, cut into small doses, and roll it into thin round dough; Wrapped in meat, pleated into steamed buns.

9. Sweep the oil in the steamer and put the steamed bread into the steamer evenly; After the water in the pot is boiled, steam it in a steamer for 5 minutes.

10. Shred ginger, add Zhenjiang balsamic vinegar, and dip the steamed soup bag.