When it comes to the steamed dumpling for spring banquet in Zhenjiang, I believe there is nothing that Zhenjiang people don't know. There is a package of delicious soup under the thin skin. If you don't know how to eat it correctly, it is easy to burn your tongue, so many people who eat it for the first time love and hate it! Some time ago, when I looked at China on the tip of my tongue, I talked about the panda's favorite soup filling bag. Before the baby came out, I couldn't help but try to make it myself! The key to making soup packets is to make skin jelly first. You can use things with high collagen, such as pigskin, trotters and chicken feet. Chicken feet may be the cheapest and easiest to handle in Australia!

materials for making jelly: carved wine, chicken feet, and half a kilogram of chicken feet with ginger are cleaned, then boiled and washed. Add ginger slices, 2 spoonfuls of carved wine and 1 liter of clear water to boil, then turn to low heat and cook for about 1 hour until the meat can be easily removed from the bones. You can just take soup, or you can remove some meat and put it in the soup, adding appropriate amount of salt, pepper and pepper. Seasoned with monosodium glutamate, cooled and frozen in the refrigerator for one night.

dough: 2g of flour is mixed with 11g of cold water to form dough, and the dough is wrapped with plastic wrap to wake up for at least 3 minutes. There are 15g of meat stuffing, 5g of shrimp, 15g of skin jelly, and an appropriate amount of onion and ginger (the amount of skin jelly here determines the amount of soup in the soup bag, so as long as it can be wrapped, put as much as possible. The skin jelly made by panda is a little watery and can't be added much).