Ingredients

Pork stuffing

1000g

pigskin

300 grams

chicken claw

100g

scallion

of appropriate amount

ginger

of appropriate amount

ingredients

salt

10g

monosodium glutamate

5 grams

white sesame

of appropriate amount

sesame oil

10g

soy

15g

pepper

of appropriate amount

ice water

of appropriate amount

original flavour

one's taste

other

craft

A few days

time consuming

ordinary

difficulty

Steps of making steamed buns with meat stuffing

1 In order to let the steamed buns have juice, skin jelly is absolutely indispensable. First, prepare a proper amount of pigskin, chicken feet and onion ginger (generally speaking, pigskin is enough, chicken feet and the like can be omitted, and the seasoning formula marked on it is inaccurate. Please don't match it according to the above materials. Please put the seasoning according to the actual situation)

2 blanch pigskin,

3 Then scrape off the grease on the back.

4 Add onion and ginger, cooking wine and water, and steam in the pot for 5 hours (you can also cook for 2 hours, the cooking effect is better, because it takes a long time, try to choose electrical appliances to burn, such as electric steamer and induction cooker, which is more economical).

5 After steaming, use chopsticks to take out the onion and ginger, then pour the soup into a container, let it cool naturally, seal it, and put it in the refrigerator for one night to be solidified and shaped (if there is a meat grinder or blender at home, it is best to mince the pigskin and then mix it into the jelly juice).

6 and then prepare to make meat stuffing, raw materials, auxiliary materials and seasonings, such as sandwich meat, pigskin jelly, onion, ginger, cooking wine, extremely fresh soy sauce, monosodium glutamate, sugar, pepper, baked white sesame seeds, sesame oil and ice water (I used about 3 kg of sandwich minced meat, and because I didn't have time to make ice at home, I bought a bottle of iced farmer's mineral water. In fact, it is best to make it with ice cubes. The purpose of adding ice cubes is to reduce.

7 First, put the sandwich meat into a container, then add minced onion and ginger, cooking wine, soy sauce, sugar, salt, monosodium glutamate, pepper and white sesame (several seasoning materials need to be added several times, so just add a small amount at first).

8 Mix the seasoning evenly with a wooden shovel.

9 then add an appropriate amount of ice water,

10 Stir the minced meat with a blender (ice water should be added several times, and a small amount should be added several times). After adding water at a time, stir the minced meat with a blender, then add seasonings, then stir the minced meat with a blender until it is sticky, then add a little water, and so on until more than half a bottle of mineral water is added.

1 1 Then take out the jelly, pour it in, and mix it with a blender. (My method is the Nanxiang stuffing method, which directly mixes the jelly and the meat. In some places, it is also done separately, that is, the meat and the jelly are separated, and then a little meat is put in the package, and then a piece of jelly is embedded in the meat, and then wrapped. The ratio of the jelly to the meat is about 0.5.

12 and then to the final stage, add a proper amount of sesame oil and mix it with a blender.

13 At this time, the meat stuffing is semi-liquid, so it's very difficult to wrap the dumplings. Unless you are a top pastry chef, you can ignore all obstacles. Like us ordinary people, you should be conservative. After freezing and shaping, you can take a little meat stuffing and steam it to taste it. Secondly, you can determine whether it is cooked. If it tastes loose, it is not cooked. If it tastes loose, it is not cooked.

14 wrap the container with plastic wrap, and it must be completely wrapped. No loophole can be left out and then frozen in the refrigerator for one night. Generally speaking, it takes two days to make the meat stuffing of steamed buns, and the production time is not long. The main reason is that the skin is frozen for one night after it is done, but the meat stuffing needs to be frozen for one night to set, which is very fast.

15 the next day, take out the meat before wrapping it, and use chopsticks to test the degree of solidification. It is almost as hard as ice cream and can be wrapped. If it is harder than bricks, it should be naturally thawed for a while before wrapping it.