Method 1: Use cool water and noodles, the harder the better, if the next day to use the first night and good.

Method 2: Molasses one night, during the molasses half an hour to knead once, then you can make the skin, add a little starch can be made transparent and strong.

Drunken dumplings practice:

1. Wash the pork skin, add water, cooking wine and stew until the skin loses its elasticity and the soup is thick.

2. Fish out the skin and discard, keep the soup frozen into a solid jelly.

3. Stir the pork with the green onions, ginger, soy sauce and eggs, etc. If it is difficult to stir, add a little water until it is smooth and well blended.

4. Jelly chopped, mixed into the minced meat.

5. Refrigerate until ready to use.

6. Flour with water, salt and knead well, I used a bread machine kneaded, southerners can not play pastry. After kneading in a plastic bag, refrigerator refrigerated relaxation half an hour, take out and roll long strip.

7. Cut the dosage. Each dose of 8-10g.

8. Try to roll out as round and thin as possible. If you are not afraid of breaking the skin, you can knead the dough in place, and the toughness is very good.

9. At this time the steam drawer into the steamer. Buy steam drawer when the pot size to remember the wrong. Bought 24 cm diameter drawer, smaller than the pot, put into the steam grid.

10. or directly on the 24 cm diameter saucepan. Fill the pot with water. Brush the drawer with oil. Turn on the heat and boil the water.

11. While the water is boiling start wrapping the buns. Scoop 15-20g of meat filling, each packet of cm should have skin jelly oh.

12. Close, at first like dumplings, just folds dense, pinch mouth at the tip, or pinch to the end of the closure of a large dough lumps.

13. Close into a big curved dumpling.

14. The two sides of the mouth of the sharp corners of the paste together tightly, complete a bun, the center of whether there is no exposure does not matter.

15. Or simply pinch a tip in the center and pinch off the excess dough. If you're confident about the closure, you can turn the bun upside down and steam it, so it won't be easy to break the skin.

16. Boil the water, yards into the buns.

17. Cover the pot with a lid. High heat 8-10 minutes.

18. Open the pot, the bun skin has been a little through, the soup out.

Features: fresh and fragrant meat tender, skin book tendons soft, exquisite appearance, soup mellow and rich, the entrance oil but not greasy. Meat filling and fresh soup live in the same room, eat, then eat noodles, meat, soup three integration, is a kind of integration of charm.

The soup buns are made of delicate ingredients. It is made of fine flour hot noodle skin blank, choose rib meat as the filling, with fresh bone marrow soup filling, with more than ten kinds of top quality seasonings. The buns are fresh and flavorful with tender meat, soft skin, delicate and clear appearance, mellow and rich soup, and oily but not greasy in the mouth.

Nutritional value: the soup dumplings can moisturize the throat and remove dryness, especially suitable for dry mouth, dry eyes, overthinking, sleep deprivation, talking too much crowd.