1. Make stuffing. Wash the pork and remove the fascia.
Use a knife to chop finely and pound the meat. Add 10 grams of refined salt.
Add 450 grams of water in batches, stirring while adding.
Stir vigorously in one direction.
When all the water is absorbed by the meat,
Put the eggs into a bowl, stir well, and pour into the meat.
Wash and pound the ginger, add a little water to soak it,
remove the residue and pour the juice into the meat,
add 2.5 grams each of sesame oil, MSG, and Shao Add 5 grams of wine and 1 gram of pepper, and continue to mix until it becomes a paste.
2. Make hand leather. Add 200 grams of water and 1 egg to the flour and mix thoroughly.
Knead repeatedly to roll it into a thin and transparent dough.
Cut it into 100 square pieces.
3. Set the base flavor. Divide 15 grams of refined salt, 1 gram of pepper, and 2.5 grams of MSG evenly into 10 bowls. Add an appropriate amount of original soup to each bowl
(Soup made from ribs, pork knuckles, pig trotters, pork belly, pork ribs, and hens slowly cooked).
4. Filling and shaping. Take the dough from your hands respectively,
place the stuffing in the center of the dough, fold it into a triangle,
then fold the left and right corners inward and glue them together (smear a little filling paste on the glued area) It is shaped like a rhombus to form a hand blank.
5. Cook. Boil the hand in boiling water over high heat.
After putting the raw hand into the pot, push it gently to prevent it from sticking to the pot.
After the water boils, add a small amount of cold water and cook until it becomes wrinkled.
Take out the colander and place it in a bowl,
Clear soup for Chao Shou
500 grams of Chao Shou skin, 400 grams of fat and lean minced pork,
15 grams of ginger, 1 egg, 10 grams of sesame oil, 20 grams of melted lard, 100 grams of clear soup, 1 gram of pepper noodles, 1 gram of MSG, and 25 grams of salt.
Preparation steps
1. Put the minced pork into a basin, add clear soup, egg liquid,
MSG, pepper noodles and seasoning juice, mix well and puree,
< p> Form the stuffing center. Wrap the stuffing center with hand wrappers into a "water chestnut" shape.2. Put salt, pepper noodles, MSG, soy sauce, lard, sesame oil and chopped green onion into a bowl, and add clear soup.
3. When boiling the hand, the fire should be strong, the water should be wide, and the water should be boiling. Cook until the skin is wrinkled and shiny, then put it into a bowl and serve.
Red oil hand
, 50 grams of minced meat, cooking wine, chili oil,
10 grams each of soy sauce and sesame oil, 3 grams of refined salt,
2 grams of MSG, 20 grams of green onions, minced.
Preparation steps
1. Mix the minced meat with refined salt and cooking wine, and wrap it into handbags with handbags;
2. Add chili oil, soy sauce, Put sesame oil and monosodium glutamate in 4 bowls respectively, and sprinkle with minced green onion;
3. Put an appropriate amount of water in the pot and bring to a boil, lower the pot and cook until it floats, scoop it up, and put it into bowls respectively. Edible