First of all, the first step is to make the core ingredient in this soup filling bag, skin jelly. Prepare 500 grams of pigskin first, then scrape off the mud on the pigskin, and clean it with clear water after treatment. Put the shallots, ginger slices and a little high-alcohol liquor and cooking wine into the pot with cold water. After boiling, remove the froth, add 3g of red pepper, and continue to cook for another 10 minutes. Cook the pigskin thoroughly before taking it out. Wash it in warm water, wash off the froth and residue attached to it, then remove the excess fat on the pigskin, cut it into small pieces, and then put it into a cooking machine for fine grinding.

Then add the soup made of pig bones and old hen into the pot, then add the finely chopped pig skin, a piece of broken ginger, and 3g of pepper and 3g of white button. Bring the pig skin to a boil, add 20 grams of high-alcohol liquor after boiling, and continue to cook for half an hour to fully boil the colloid of the pig skin, and at the same time stir the bottom of the pot to prevent the pig skin from sticking to the bottom of the pot. After boiling, filter out the residue with a leak, seal the soup with plastic wrap after it is naturally cooled, and put it in the refrigerator for one night to make the jelly better shaped.

The next step is to make dough. First, prepare 500 grams of medium-gluten or high-gluten flour. The precision of medium-gluten flour is higher, so that the dough is not easily broken by the steam inside the steamed buns. Add 5 grams of salt and mix well, add 250 grams of warm water, make the flour into a flocculent, add 30 grams of salad oil, knead the dough until smooth, seal the dough with plastic wrap after kneading, and wake up for 50 minutes.

Next, we begin to adjust the stuffing. First, we prepare a catty of pork belly stuffing, add 3 grams of pepper, 2 grams of spiced powder, 50 grams of onion Jiang Shui, 5 grams of chicken essence and monosodium glutamate, 10 grams of cooking wine, 30 grams of soy sauce, 20 grams of oyster sauce, 5 grams of white sugar, and 30 grams of sesame oil. Finally, we add chopped green onion, and then stir and disperse the stuffing, stirring it in one direction. Dice the jelly, then add the prepared stuffing, and the ratio of the stuffing to the jelly is 1: 1.5, and stir well again, so that the filling of the soup filling bag is finished.

Then knead the dough evenly for a little longer, so that the dough is more energetic and not easy to break. After kneading, knead the dough into long strips and then cut it into flour. After rolling the dough thinly, wrap it in stuffing. Next, start steaming. Boil the water first, and then put it in the wrapped soup bag. Finally, cover the lid and steam for 20 minutes. The temperature of steamed soup packets must not be too high, otherwise the soup inside the steamed buns will produce a lot of steam and break the skin. After the steamed soup bag is out of the pot, the soup is full, and the juice will burst when you pinch it gently. The real juice is fresh and tender.