If the bun skin is hard, it means cold water was added. You can add boiling water to knead the dough, and then wrap it until it tastes soft. The specific method is as follows:

Preparation materials: flour: 150g, boiling water: 20ml, minced ginger: 10g, pork skin jelly: 50g, minced meat: 100g, rice wine: 5ml, light soy sauce: 5g, white sugar: 2g, pepper: 1g, salt :3g.

1. Add an appropriate amount of boiling water to the flour, stir to form a dough, and knead evenly

2. Mince the ginger and pork skin jelly and set aside

3. Mix the minced pork belly Pour in the pork skin jelly, pepper, white sugar, salt, minced ginger, light soy sauce, and rice wine, and stir evenly

4. Sprinkle flour on the cutting board and spread it evenly, put the noodles on it, knead it into strips, and pull it into pieces. Make the buns, flatten them, and roll them out

5. Wrap in the fillings, wrap them into buns, separate them from water, put them in the buns, and steam them over high heat for 8 minutes