The dunking package skin thin meat, soup fresh flavor, this is also good to do breakfast, in the end how to do it, we today to learn the practice of this cuisine. This package of thin skin and meat, bite a bite is really too fragrant, breakfast there are times to eat five.

We first come and flour, this is used to make the crust, we can add 400 grams of high-gluten flour with a spoonful of salt, our usual time is 200 milliliters of lukewarm water and flour, stirring until the water is absorbed. Knead the dough, cover with plastic wrap and relax for 30 minutes, during which time you can knead a few more times. Then we come to the production of fresh meat filling, hind leg meat one kilogram cut into small pieces, put into the meat grinder inside, beat four to ten seconds in the meat filling is just right, but also with some particles, and hand chopped almost, and then the last night refrigerated and solidified pork rind jelly is also put in.

We also have to get the meat filling, add two spoons of cooking wine in the meat filling, a spoonful of ginger powder to fishy, a spoonful of salt, two spoons of soy sauce, a spoonful of oyster sauce, a small amount of sugar and monosodium glutamate for seasoning, stirred in one direction by hand, beating on the strong, during which you can add 50 to 100 ml of onion and ginger water will be more fragrant. Crumble the meat skin jelly at home, mix well, and finally drizzle with sesame oil, sprinkle with chopped green onion, mix well. Put in the refrigerator refrigerated marinade, the crust after relaxing well also need to knead a few more times, so that the crust is strong enough to steam out will not be, broken skin along the texture of the kneading surface rolled into long strips, the size of it, and the rolling pin is almost the same, cut into an area of about 15 grams, less a little bit of dry flour, to prevent sticking, with a rolling pin rolled out into an even thickness of the crust.

After all got well, we began to pack, pack two spoons of meat filling into, press firmly, pinch out the small dumplings of the flower end and the bottom of the steamer to stick on the grease, but also deliberately made a large soup dumplings, the meat filling is enough to have five spoons, once you can eat, all done into the steamer inside the pot, the water boiled on the pot to turn the small fire steaming for ten to fifteen minutes. First with the soup dumplings cooked out of the pot, the crust is strong and not broken, can wrap the soup inside, and then with the classic sauce and vinegar water, not to mention how tender, bite into a mouthful of meat filling tender.