1. Chop an appropriate amount of pork skin jelly and stir it together with the meat filling. Finally, wrap it up as usual for steamed buns. The soup dumplings are full of soup. The soup is actually just a little more pork skin jelly added.

2. Method: Wash the pig skin, put it into a pressure cooker, add fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, and heat until the pig skin turns into After the juice is cooled, open the lid, remove the residue, pour the soup into a square plate, let it cool and then refrigerate it in the refrigerator to form a jelly, and then cut it into balls with a diameter of 2 cm. ***12 pcs.

3. Peel the winter melon, cut into 15 cm square chunks, and then slice into large thin slices, max. 12 slices, soak in salted water for about 10 minutes; ham, cucumber peel, eggs Cut the skin into thin strips; blanch the green onion leaves in a pot of boiling water and tear them into thin strips; chop the red cherries into fine pieces.

4. Roll the skin jelly cut into balls into a layer of dry starch, then wrap it in a layer of fish grits, and then evenly coat it with ham shreds, cucumber skin shreds, and egg skin shreds. Wrap it in soaked winter melon slices, then tie it with shredded green onion leaves to form a pomegranate bun, and garnish it with minced cherries to form a green crystal soup bun. Steam it in a cage for about 5 minutes over high heat, take it out and place it on the table. Put into plate.

5. Put a clean pot on the heat, add a little fresh soup and bring to a boil. Add refined salt, pepper and MSG, thicken the gravy with wet starch, pour in sesame oil, remove from the pot and pour into the plate. Serve on top of soup dumplings.