To make the sauce, first slice the thin skin of pig's trotters, put them in chicken soup and simmer for nearly three hours with low fire, so that the pig's skin can be completely integrated into the soup, and then turn off the fire to produce transparent jelly. Hand-made and removed seasonal crab roe, and then mixed with soul chicken soup, minced onion and ginger and jelly. When filling, the texture of jelly is similar to that of crystal jelly, so that crab roe and crab roe can be wrapped in rolled dough. After the raw soup bag is put into the drawer, the jelly will turn into fresh and fragrant juice when heated. In the season when crab roe is not fat enough, some dumpling restaurants put crab roe instead of crab roe.

Pay attention to the folds. The pleats in each steamed bun should be adjusted between 28 and 35. If there are few wrinkles, it will leak juice; There are many wrinkles, and the soup in the middle is too thick to cook well. Take pigskin 15Kg, scrape off the oil and wash it with clear water; Soak pig bones 15Kg and 5 hens in water respectively; Put hens and pig bones into a stainless steel soup bucket, introduce 75kg of cold water, add 750g of winter shavings and ginger slices, 500g of Erguotou wine, bring to a boil with strong fire, and simmer for 2.5h, add 750g of pigskin, 750g of winter shavings and ginger slices, and 500g of Erguotou wine, and bring to a boil with strong fire.

Because the skin of glutinous rice balls is very thin, it can achieve the actual effect of blowing and breaking, so its dough mixing method is completely different from other glutinous rice balls. First of all, we usually choose Guangdong Red Peony Wheat Flour, which is a kind of high gluten flour and the best choice for jiaozi. Secondly, in addition to wheat flour, people also need to add edible alkali, salt and egg white to improve the gluten of batter. Actual dough mixing method: Take 500g of red peony wheat flour, add raw egg white 1 piece, 5g of salt and 2g of edible alkaline water, stir evenly, and then pour 225g of cold water into the batter.

Wheat flour is proofed by yeast synthesis, and then proofed. 2. Take out crab roe (prepared crab roe can also be purchased), add cooking wine, salt and ginger foam, stir-fry with edible oil, and add equal volume of water and a small amount of rice wine, vinegar and ginger foam after breaking the eggs. Put oil in a cold pan, stir-fry crab roe, pour in egg liquid, break black fungus, and add salt to make crab roe stuffing for later use; Cool the fried crab roe stuffing, add pork belly stuffing, sesame oil and minced ginger and garlic, stir well, roll the awake noodles into the crab roe stuffing, steam for about 15 minutes before taking.