1, wash the meat skin, pour water into the pot, add the meat skin, 10g of cooking wine, 3 slices of ginger, 5g of peppercorns, anise 1, cinnamon 1 piece, 2 slices of spices, high heat and boil, cook to the state of hardening of the meat skin and then fish out. Then add wine, ginger and spices to not only remove the odor of the meat skin can also add aroma.

2, meat skin fishing out with a knife to remove the fat oil clean, skin hair should also be scraped off. Meat skin on the fat oil to scrape clean, otherwise it will be a layer of fat oil will make the taste greasy.

3, and then cut the meat skin into julienne while it is still hot, cut and put into the water to filter the impurities. Meat skin will become hard after the cold is not good to cut.

4, in the pot pour water into the meat, water submerged in meat 1 knuckle can cover the pot boil on high heat and then become a small fire to cook for about 1 hour.

5. Fish out the skin and pour the remaining broth into a bowl. It takes about 5-6 hours for the meat jelly to solidify, so just put it in the refrigerator overnight. To make soup dumplings with soup can be, if you have extra soup can be and meat skin together with the other to make another jelly to eat Oh. In winter, the meat jelly can also be left outdoors to solidify naturally.

6, 350 grams of meat add 10g of soy sauce, 5g of dark soy sauce, 2g of salt, 5g of sugar, 10g of ginger, 8g of green onion, 5g of sesame oil, marinate for 15 minutes. Dice the meat jelly and set aside. The ratio of meat to jelly is 3:2.

8. Sprinkle the dumpling skin with flour and roll it out with a rolling pin. Roll the edges of the skin as thin as possible so that it will be easier to wrap!

9: Take about 20g of the filling and put it on the surface of the dough, with a little water around the edges of the dough.

10, the right hand pinch the edge of the crust to create a fold, the thumb does not move, the index finger 45 ° forward to pull up the surface of the second pinch, the third fold, and so on.

11, and finally all the folds edge pinch together to seal tightly, the soup dumplings so wrapped up.

12, the pot with water boiling will be put into the soup bag, high heat steaming 6-8 minutes, do not be too long, or the soup bag will steam broken leakage of soup. Remember to brush a layer of oil on the surface of the steamer plate to facilitate the removal of the soup packet.

13, put the dumplings into the plate, and then with a dish of vinegar.