Material: 600g of flour.

Materials: 375g yeast and 425g pork (fat 3, thin 7).

Seasoning: 55 grams of chopped green onion, 5 grams of Jiang Mo, 85 grams of soy sauce, 5 grams of monosodium glutamate, 60 grams of sesame oil, 5 grams of alkaline noodles and a proper amount of bone soup.

Materials:

300g of pork, minced skin jelly150g, water surface150g, dough150g, 5g of salt, shredded ginger100g, 45ml of onion Jiang Shui, 30ml of soy sauce, sesame oil15ml, sesame oil15ml.

Exercise:

1) Add onion, Jiang Shui, soy sauce, salt, sesame oil, lard and wine into pork, stir well, then cut the skin jelly into small particles, carefully put them in, and freeze them in parallel 1 hour.

2) Mix and knead the water surface and dough, divide into 50 pieces (portions), roll each piece into thin skin, wrap a little meat, put it in a small steamer and steam it over high fire.