Ingredients: 500g flour, 4g yeast, 350g pork, broth150g.

Accessories: Lentinus edodes soy sauce 15g, chopped green onion 10g, Jiang Mo 15g, refined salt 8g, clear oil 20g, sesame oil 20g, sugar 5g, cooking wine 15g, monosodium glutamate 5g, pepper noodles 2g, and appropriate amount of pepper water.

Production method:

(1) Put the flour into a basin, add yeast and clear water to make dough with appropriate hardness, ferment at 30℃ for 2 hours to form tender yeast noodles, add alkaline water, knead thoroughly and stand for later use;

⑵ Chop pork into powder, add mushroom soy sauce, refined salt, cooking wine, white sugar, pepper water, Jiang Mo, monosodium glutamate and pepper noodles, stir well, add water 125g in several times, stir well, then add clear oil, sesame oil and chopped green onion, stir well, let stand for 30 minutes, and then freeze the soup skin into pieces, put them in and mix well.

⑶ Put the fermented dough into 15g/ sheet, roll it into round skin, wrap it with 15g stuffing, knead it into round steamed bread with folds of 18-24, close the mouth shape of crucian carp, put it into a steamer, and steam it for 6- 10 minutes.

Features: more juice, more oil, delicious and unique flavor.

Note: (1) The dough fermentation time should not be too long, and the dough should be tender;

(2) The steaming time should not be too long, so as not to show the bottom.

Practice 2 of soup packets: crystal soup packets.

Raw materials: 500g of fresh pigskin, 600g of white gourd, 50g of fish gizzard 1 50g, 30g of ham, 30g of cucumber skin, 25g of egg skin1slice, 25g of ginger, 50g of onion, salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, etc.

Production method:

1) Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, refined salt, pepper, cooking wine and chicken essence, cover it, heat and squeeze it until the pigskin becomes juice, cool it, open the cover, remove the residue, pour the soup into a square plate, cool it and put it in a refrigerator to make jelly, and then trim it into pieces with a diameter of 2 cm.

2) Peel the wax gourd, cut it into 15 cm square blocks, then cut it into large slices, totaling 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Chop red cherry into fine powder;

3) Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to make green crystal soup packets, put it in a cage, steam it on high fire for about 5 minutes, take it out and put it on a plate;

4) Clean the pot, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot.

Practice 3 of soup bag: crab yellow soup bag

Ingredients: flour1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat160g, crab roe 40g, soy sauce 40g, lard100g.

Accessories: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of white sugar, chopped green onion and Jiang Mo, 5 grams of refined salt 15, pepper and monosodium glutamate 1 g.

Production method:

1) Knead the flour thoroughly with water and let it stand for a while;

2) Chop pork into minced meat, chop crab meat, heat it with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing;

3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.

The practice of soup bag 4: pomegranate soup bag

Ingredients: 200g sea cucumber, 3 prawns, chicken breast 150g, protein skin, jelly, coriander stalks, red caviar, soup, salt, monosodium glutamate, pepper, chicken powder, onion ginger juice, cooking wine, sesame oil, onion oil and wet starch.

Production method:

1) Dice prawns, sea cucumber and chicken breast. Add onion ginger juice, salt, monosodium glutamate, etc. Make a second fresh filling.

2) Cut the skin jelly into pieces, trim the protein skin into disks of the same size, add the second fresh stuffing and skin jelly, tie them into pomegranate packets with coriander stalks, make them one by one, and steam them in a cage for later use.

3) Add soup to the pot, add seasoning to taste, thicken, pour onion oil on the pomegranate bag in the plate, and then add caviar.

Note: Don't trim the protein skin too thin. The amount of frozen skin should be sufficient and the taste should be fresh and strong. The steaming temperature should not be too high.

Practice 5 of soup-filling bag: abalone soup-filling bag

Ingredients: 4 soup packets.

Filling material:

(1) 4 small abalone

(2) Shrimp 150g chicken 150g scallop 60g mushroom 60g mushroom.

(3) 600 grams of chicken, 300 grams of pork, 40 grams of water, 3000㏄ salt 1/2 teaspoons of sugar 1 teaspoon of fresh chicken powder 1/2 teaspoons of pepper 1/3 teaspoons of sesame oil 1 teaspoon.

Production method:

(1) Cook the stuffing (3) slowly with low fire until the water is about 1200㏄, and then filter the soup to get the soup.

(2) Remove the intestinal sludge from the shrimp and the stuffing (2), cut the rest into fine powder, and mix with all seasonings evenly to obtain the stuffing, which is divided into 4 parts for later use.

(3) Put 1 serving stuffing into each Tang foreskin, pinch it tightly, put it in a small bowl, put it in a small abalone, scoop it into a bowl filled with soup, and steam it for 20 minutes.