First, you can try adding broth to the meat stuffing. However, there is no need to save trouble by putting skin jelly, that is, the ratio of soup to meat stuffing is controlled at 1: 3. If I make 3 Jin of meat stuffing, I'll add 1 Jin of soup. After putting it in, the broth and the meat are separated. At this time you need to prepare unicorn arms and chopsticks. Start the mixed mode, and with the passage of time, the two will gradually merge together after mixing. Steamed bread will be very juicy. And the broth itself is delicious and tastes better.
Secondly, you can try adding some jelly to the meat stuffing, which is also possible. It is said that the soup packets on the first floor of Kaifeng are filled with jelly. And after entering, the meat stuffing is refrigerated. Wrap it up and take it out, because jelly itself is cooked pigskin soup. So it will melt after high temperature in the steamer. In this way, there will be a lot of soup in the steamed stuffed bun and it will taste good. Actually, I prefer this method to the last one. After all, there is no need to stir, which is very convenient. But notice that it is summer and the temperature is relatively high. Therefore, it is forbidden to take out all the meat stuffing at once, and it is best to take out some. Part of the package is steamed.
Finally, put some sesame oil or fried pepper oil. In fact, it is similar to the first method, frying some pepper oil and adding a certain amount of sesame oil. Then fill the stuffing in advance. After the stuffing is made, it can be used to wrap buns. In this way, after the steamed stuffed bun is cooked, the soup doesn't flow, but the oil really does. But personally, I don't like this method very much, because I always feel that steamed buns taste greasy after they are made.