Cage soup package raw materials: child hair dough 750 grams of lean pork 400 grams of pork skin 250 grams of ginger 10 grams of onion 50 grams of salt 3 grams of pepper 3 grams of wine 15 grams of soy sauce 25 grams of onion and ginger juice 30 grams of sugar 15 grams of chicken 5 grams of MSG 5 grams of sesame oil 10 grams of fresh broth method: 1 pork skin scraping, cut into strips, into a pot of clear water, add ginger, onion, all pat broken, wine, boiled over high heat, skimming the floating foam, turn to small fire simmer until the soup thickens, knock off the slag without using, and then put it in a pot, add ginger, onion? are pat broken, cooking wine, with a large fire after boiling, skimming foam, turn to a small fire to simmer until the soup is thick, knock off the slag without, seasoning pepper, chicken essence, soy sauce, to be cooled, that is, into the jelly, cut into fine grains to be used. 2? pig fat and lean pork chopped finely, put into a pot, add salt, sugar, monosodium glutamate, sesame oil, ginger-scallion juice and a little fresh broth and stir well, and then add the jelly particles and well, that is, into the filling. 3? Rolled into a strip, down into 40 doses, hand pressed into the middle of the thick side of the thin round billet, respectively, put on the filling, and then wrapped up to close the mouth of the pinch into the folds, that is, into a small dumplings billet, into a small cage padded with pine needles, with boiling water on high heat steaming for about 8 minutes, that is, into. Characteristics: thin skin and tender filling, soup juicy buns.

When it comes to soup dumplings, the practice of XiaoLong soup dumplings and JingJiang soup dumplings have their own differences, XiaoLong soup dumplings, to Wuxi XiaoLong is famous,, this is not the dumplings soup fresh, small, easy to consume, is a kind of authentic marketplace to eat, but also really loved by the ordinary people. This approach to ensure the output of finished products, easy to produce, but do snacks enough to do high-grade banquet snacks feel a little less classy, in the soup is not only the use of traditional methods of water, but also the use of chicken broth jelly, jelly, or even agar jelly practice, the selection of materials does not have a clear practice, or randomness is relatively large

There is also a practice, but also a small dumplings, the practice absorbed part of the Jingjiang crab cakes, this is the most important thing to do.

The practice has absorbed part of the Jingjiang crab roe soup dumplings, forming a little bit of their own characteristics, but in terms of taste, heavy oil, less brine, scattered meat, the skin of the sinewy degree is not enough sinewy, the mouth is not very good,

Jingjiang soup dumplings, the practice of the Jingjiang soup dumplings, Huaiyin Wenlou, Yangzhou, Fu Chun, Zhenjiang, Yanchun, the soup dumplings along the ancient Canal up and down the three major cities of the practice of the essence of the Canal, to be able to do the skin is thin, you can not be under the lights on the You can see through the soup dumplings, soup is soup, filling is filling, there is a clear air formation in the upper part of the soup, more soup, packet large, the practice of this soup dumpling requirements are very strict, the general finished product has the size of an adult's palm, eat soup dumplings have a saying, gently lift, slowly move, open a small window, and then drink the soup. Meat tight, in the soup dumplings done, steamed six minutes after maturity, drink the soup, you can see the meat inside a ball rather than a pile of loose residue, and meat in such a soup dumplings inside only accounted for one-third only, that is to say that the soup accounted for close to seventy percent of the price of crab meat soup dumplings in each cage of six, the peak season up to one hundred and two to one hundred and eight a cage, there are only six ah, there is also this kind of dumplings skin tendon and even up to, the skin is a very good, but also a very good, but also a lot of people are not very good, and the meat is not good, the meat is not good, the meat is not good, and the meat is not good, but the meat is not good. After steaming can be under the frying pan of the ground, fried to eat

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Practice,: pork hind legs, pork belly on a large piece of meat skin, mother crab high-gluten noodle Lou, salt, saturated alkaline water,

pig skin, the system, after the clean, add cooking wine, soy sauce, onions and ginger, boiled into the skin broth, cold cuts, freezing for five hours, into the skin jelly, take out the chopped, add the mixing of the fine meat mince, adding the crab, the crab, and the crab meat, mixing in the skin, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, the crab, and the crab. Crab meat, mixed into the appropriate amount of salt, chicken powder, to be used,

High-gluten flour one catty, add the right amount of salt to feel a little salty taste, saturated alkaline water, add cold water and become a dough, put the wake-up call for two hours, under the billet, can be rolled out, packaged into a shape can be on the cage, this soup packet, although a large, but a soup, heat transfer fast, in addition to the instructions can not be steamed over the soup is too much, turn into steam, the volume becomes large, will also be a good idea to make the soup packet, but it will not be able to steam. Volume becomes large, will also make the soup bag cracked, strong fire, enough gas, six minutes is enough, but this practice must have Wei Yang bun point of the bun technique as a basis, otherwise, it is easy to soup