2. Wash 100g pigskin, cut it into small pieces, and scrape off both sides of pigskin with a knife edge.
3. Fill the soup pot with clear water, boil it, put it in the pigskin, and pick it up and drain it after the pigskin is rolled.
4. Cut into cubes, put a pot of water in it, add diced meat after boiling, add 15g cooking wine and 1 tsp salt, stir well, cover and simmer for 2 hours (or stew in a pressure cooker for 25 minutes).
5. Filter out the diced pork skin soup, pour it into a pot with a cover, let it cool and put it in the refrigerator for more than 2 hours.
6. Take out the frozen skin and invert it, and cut into pieces.
7. Mix all dough materials (medium gluten flour 250g, water 140g (hot water in winter, cold water in summer, warm water in spring and autumn) and salt 2g), knead into smooth and uniform dough, and cover it with a wet cloth for 20-30 minutes.
8. Add 200g pork, egg 1, cooking wine10g, and a small amount of ginger slices into a cooking machine and paste them.
9. Take a large bowl, mix minced meat and jelly, add 10g soy sauce, 4g salt and 10g cornflour and mix well.
10, knead the dough into long strips, cut into small doses, roll it into thin round dough, wrap it with meat, and roll it into steamed buns.
1 1. Clean the oil on the steamer pad. Put the steamed bread into the steamer evenly. After the water in the pot is boiled, put it in a steamer and steam it for 5 minutes.