2. First, clean the pigskin to remove the blood stains on the surface. Cook in cold water for 5 minutes. Cold water can keep the elasticity of pigskin. Let the boiled pigskin cool, and scrape off the pig hair and attached grease with a knife.
3. Cut the washed pigskin into dices, put it in a pot, and add about 3 times of cold water to heat and boil. Cutting into cubes can make collagen precipitate better. Add ginger slices and garlic when cooking. If you like to eat spicy food, you can also add pepper particles appropriately, which will taste spicy.
4. After the big fire boils, turn to small fire and cook slowly 1 hour. Remove all seasonings such as ginger slices and diced meat, and let them cool. In this process, you will find that the soup has slowly solidified into jelly and put it in the refrigerator for 2-3 hours.
5. Divide the flour into two halves, half with cold water and half with hot water. Add salt and sugar during stirring. Salt can make dough more elastic and tough, and white sugar can make dough look transparent and tender. Finally, knead the dough together and add vegetable oil in the process to prevent the soup from infiltrating during steaming.
6. Cover with film. Bake the noodles for about an hour, and then you can start preparing the stuffing. Wash and chop pork belly, chop crab meat and put it in hot oil. Stir-fry the crab meat, crab roe and Jiang Mo until the butter comes out, which will make the crab meat more fragrant.
7. Stir minced meat and crab meat into stuffing, and add cooking wine, soy sauce, pepper and other seasonings to make the sauce taste better penetrate into the meat. Take out the frozen pigskin jelly, chop it up, and mix it together according to the ratio of meat jelly 1: 1. If you like more soup, you can add some jelly.
8. Knead the dough into long strips, cut into small pieces and roll it into dough. The thinner the dough, the better. Put the stuffing in the dough and you can close it. Steam in a pot for 20 minutes. Leaving a small mouth on the dough can make the hot air penetrate into the soup better, and the cooking speed will be faster. Without leaving a mouth, the soup will be richer.