Ingredients
500 grams of skinless pork forelegs
Ordinary flour about 300 grams of starch
Powder about 50-60 grams
Scallion and ginger 25 grams + 25 grams
Fresh pork rinds about 150 grams
Sugar 5 grams, 3 grams of salt - 6 grams (add as appropriate)
Materials wine simmering pork skin 10 grams
Mixed with 10 grams of meat
5 peppercorns
Boiling pork rinds in water about 500-600 grams
And noodles about 150-200 vinegar in moderation
Fat three lean seven skinned pork forelegs chopped into a meat mixture Prepare onion and ginger (I soak the onion and ginger in water, then broken and filtered)
Boiling pork rinds soup: Pork skin rinsed and boiled, then shaved and fattened. Boil and then shave the hair and fat cut into small pieces, add the amount of meat skin three - five times the amount of water five peppercorns 10 grams of wine a few slices of ginger a few drops of vinegar pressure cooker on high heat for 15 minutes and then on low heat for 20 minutes, after the pressure is good Cooling pour the soup into a container in the refrigerator refrigerator for more than 2 hours or frozen for more than 30 minutes, and then cut into small dices standby. (Chicken sauce is the same as the pork skin can be replaced by chicken claws)
Minced meat, add chopped green onion and ginger, salt, sugar, cooking wine, stirring in one direction, slowly add the cut pork skin jelly in small increments, adding the side of the mix, the ratio of meat and jelly is almost 1:1 can also be added or subtracted at their own discretion. (You can also use hot noodles is boiling water and noodles) PS: and the noodles when the water do not add all at once according to the flour water absorption slowly added, the noodles can be appropriate and soft some too hard not good package, the wake-up time must be sufficiently behind the good rolling, try to roll out the thin rolling big
Rolled out of the dough on the beginning of the package, and the package of the same ordinary buns Oh!
What you need to pay attention to is that the mouth of the buns should be closed and there should be no openings, and the soup will easily overflow.
Wrapped soup dumplings, this time you can put the steamer ready.
Steaming buns should also be noted There are a lot of pro-response to say that the steam is very easy to stick to the bottom, I used to use gauze steam is indeed very easy to stick drops, and then used a silicone mat basic steam what are not sticky, afraid of sticking to the wooden silicone mat or gabion mat pro, you can try to pad the following greaseproof paper or rice dumpling leaves Oh! Not only non-stick out of the pot to take is also very convenient! Steam buns to boil steam Oh depending on the size of the buns 7-8-9 minutes! PS: boiling water on the atmosphere before putting the buns to steam Oh! Steaming time if too long then meat old soup less!
Eating soup dumplings wooden vinegar can not drop! A few shredded ginger with a little balsamic vinegar to eat!