What should I do if there is no soup in the stuffed bun? How can I make authentic soup-filled buns? First of all, I would like to introduce to you in detail the absolutely indispensable step told by the old chef, which is the most important step, that is, making the skin jelly. The skin jelly contains rich and colorful collagen, which can enhance the taste, and the skin jelly can coagulate the juice, and then it can be heated and melted to produce the juice. First, clean the pork skin and put it into the pot with cold water, add a few slices of ginger, and cook some winter shavings for five minutes. Then, pick up the unnecessary vegetable oil in the skin with a knife, then clean and boil the hot pot, put the pork skin into the pot and cook it for half an hour. Then, pick it up and cut the pork skin into fine flocs, which is beneficial to the dissolution of collagen fibers and put it into the hot pot for another hour.

When pork skin is boiled, it can make the batter of steamed stuffed bun skin well. Add a little salt and proper warm water to wheat flour, rub it into a smooth batter, cover it with a fresh-keeping bag, and then wake up for 20 minutes.

The color of the soup will become more and more white after the flesh is cooked. Pour the soup into a glass container independently, and the remaining flesh can be chopped again and added to the sliced pork soup. After the flesh soup is cooled to indoor temperature, it will be placed in the refrigerator to produce pigskin jelly. Pork belly will be cut into dumpling stuffing, and chopped green onion, appropriate soy sauce, spiced powder, edible salt and sesame oil seasoning will be added. Finally, the frozen sliced pork skin will be stirred into the dumpling stuffing, and then together.

Knead the batter twice by hand, and then knead the batter into strips according to the proportion of 16 dumpling skins with 200g flour, then cut it into smaller dough, and then roll it into dumpling skins with the thickness of 1mm with a rolling pin. Because the edible salt is added to the wheat flour, the rolled skins are more flexible and can be rolled as thin as possible.

Wrap the frozen dumpling stuffing into a better dumpling wrapper. The technique is the same as making steamed buns. Squeeze out wrinkles in the middle. Add water to a stainless steel steamer and boil it. When there is steam, put it in a packaged steamed bun. Just cover the lid with slow fire and steam for less than 10 minutes. Then, a thin, tender and juicy soup dumpling will be made.

Now, everyone should know how to pour the juice of the soup packets into the steamed buns. The trick of the soup packets revealed by the old chef is absolutely indispensable. This step is to make the skin jelly first. The skin jelly and the meat stuffing are wrapped together in the steamed buns and melted into the juice through continuous steaming at high temperature, so as to ensure that each thin skin juice is full, and it is impossible to pour the feed juice without this step.