2. Step 1: Add cold water to 1 kg high-gluten flour in batches and knead until smooth, basin-smooth and hand-smooth.
Step 2: wrap a layer of plastic wrap and let it stand for 10 minutes to wake up.
4. Step 3: 2 kg of sandwich meat, the ratio of fat meat to lean meat is 2: 8, add 1 spoon of salt, 1.5 spoon of sugar, 0.5 spoon of white pepper and 0.5 bowl of onion Jiang Shui.
5. Step 4: Stir the minced meat clockwise, pour in 1 bowl of water four times, add 1/4 bowl each time, and knock in 2 egg whites.
6. Step 5: "Thick soup treasure" can be used as aspic after it is filled with water and cooled. Put the aspic into the meat, and the ratio of meat stuffing to aspic: aspic = 2: 1. Stir clockwise, the hand temperature will melt the aspic, and simply stir it evenly until the color of the meat becomes lighter and brighter.
7. Step 6: After the dough is proofed, take it out and knead it into long strips with the thickness of the umbrella handle, and then knead it into small pieces with the width of the thumb.
8. Step 7: Roll it with a rolling pin or wine bottle into a dough sheet with thin sides and thick middle.
9. Step 8: Pat off the excess flour and wrap it in the meat.
10, step 9: put in a steamer and steam for 5 minutes on high fire.