The practice of soup packets:

Materials?

500 grams of skinless pig front leg meat; Ordinary medium gluten flour is about 300 grams; About 50 grams of starch

25g of onion and ginger+25g; About 200 grams of fresh pigskin; 5 grams of sugar

3 -6 grams of salt (added as appropriate); Cooking wine boiled pigskin10g, mixed meat stuffing10g.

5 peppers; Boil the pigskin with clean water for about 600g, and mix with flour170-210g.

Proper amount of vinegar; Appropriate amount of shredded ginger

Skinny pig's front leg meat, chop it into meat stuffing and prepare onion and ginger. (I soak onion and ginger in water, then break them and filter them.)

2.? Boil pigskin soup: wash pigskin, boil it in water, shave it and cut it into small pieces with fat oil, add water three to five times the amount of pigskin, five peppers,10g yellow wine, a few slices of ginger, a few drops of vinegar, simmer in an autoclave for15min, then simmer for 20min, cool it after pressing, pick out the ginger and break it all in a cooking machine. Pour the soup into a container, refrigerate it for more than 2 hours or more than 30 minutes, and then cut it into cubes for later use. (Chicken juice is the same. Just change the pigskin into chicken feet.)

3.? Add salt, sugar and cooking wine to the minced meat, stir vigorously in one direction, slowly add the chopped pigskin jelly in stages, and mix well while adding it. The ratio of meat to skin jelly is almost 1: 1. You can also add or subtract it yourself. Refrigerate or freeze the mixed stuffing for later use (the more frozen skin, the more soup, the less frozen skin, the less soup).

4.? Ordinary medium-gluten flour is mixed with starch (raw flour can be made into powder, etc.) and kneaded with warm water until smooth. After standing for 30-60 minutes, it can be divided into small dough of10-15g, covered with plastic wrap to prevent drying, and then woke up for about 15-20 minutes, and then rolled to a middle thickness, around. (You can also use hot noodles, that is, boiled water and noodles)

5.? Roll out the dough and you can start making buns, just like making ordinary buns. Thin around and thick in the middle, the thinner the skin, the better the permeability of steamed buns.

6. The steamer can be ready at this time. Steamed buns should be steamed with boiling water. Boil the water and steam it in a steamer. The steaming time depends on the size of steamed buns. 6-7-8 minutes, remember not to steam it.