Would you like to make your own soup dumplings, can you share the process? I'm not sure if you're a newbie, but I'm sure you're not a newbie.

The practice of dunking soup buns

1, a day in advance to make pork skin jelly, the stock in the refrigerator looks like six or seven pieces of pork skin. First, cool the pan, put the contents of the three-piece set in, cook for two or three minutes, remove and cool, scraping off the fat. (I cooked it again, tried to pull out the pork rinds, and then realized it wouldn't come out. I don't think I need pork rinds, so excuse myself and don't pull them out. I saw in the brushing video that I cut the pulled pork rinds into pieces and froze them. (I figured I didn't want pork rinds anyway, and I wouldn't cut them.) Then I threw out the pressure cooker, quintupled the water (I didn't think I'd be able to do it with that much water, but I didn't think I'd be able to do it this way), took out the three-piece ichor set, and pressed it twice in "beans/tendons" mode. Pour it out and strain out the onions and ginger. Add some salt to make it taste good. Refrigerate it overnight.

2. Boil the onions, ginger, peppercorns and star anise in water for a while to taste good. Gao Xiaomei said in the video that 250 ml of water was finally infused into the meat mixture, but I didn't use it all.

3. But it should be noted that the buns should be thin for good flavor, so the noodles should not be too hard or they won't be able to be rolled out, they should be soft. On the one hand, there is a lot of water, on the other hand, the water temperature is high, so I added to the 500 grams of noodles with a total of **** 275 ml of water, the temperature of the water is about 80 ℃

4, meat grinder grinder? Ginger, minced meat skin jelly! Add seasonings: salt, pepper, five-spice powder, soy sauce, oil consumption, chicken seasoning, a little sugar, sesame oil, and then hit it with your hand in one direction, hard, and pour in the onion-ginger water

5, cut up some green onions and put them in. The filler is alive. When it bounces, it is also to the abduction. Meat skin jelly is so cute,

6, put the filling in the refrigerator and roll up the skin. First of all, this is very similar to a dumpling skin. But it's thinner than a dumpling skin. The next day I rolled it and my palms hurt. I later summarized it by rolling the dough horizontally and vertically a few times, then wrapping the skin around in a circle. Rolling more than one part, but it's easy to make the skin stick together. Anyway, taste for yourself.

7. Buns, for the uninitiated, turn around and end up with a big pile of heads. I wasn't willing to risk it in the first pot, and then the flavor was bad. In the second pot I pulled the head and it tasted much better. A bunch of extra heads can add another bun crust and filling. Either way, I had filling left over.

8. This was the first pot, a failure. As soon as I opened the lid, the buns were all deflated. My husband analyzed that it was because of the difference in pressure between the inside and outside. In the second pot, he owed the lid a small angle and then he succeeded. Steam for about 10 minutes after steaming.

9. Jian Jian in the kitchen said that the longer the steaming time, the less soup there will be. She compared the soup of 8 minutes and 12 minutes. the soup of 8 minutes was obviously more than that of 12 minutes. But I was afraid of undercooking it, so I steamed it for 12 minutes. It didn't feel like it was spewing out like on TV, but I was satisfied

10: Dip it in some shredded ginger and vinegar and enjoy! Super fresh and tasty. I'm guessing it's not just the condiments, but also the flavor of the skin jelly and the freshness of the onion and ginger water that makes it so good. Steam on the steam, the room is full of aroma, the aroma is especially like Tang Daren instant noodles sour and spicy pork bone noodles smell, haha.