A little cage for soup
By VicentaLakin
Xian's soup packs are of many kinds: beef, pork, lamb, fresh, and so on. But to tell you the truth, I didn't really eat soup buns when I was in Xi'an, and I always eat meat clams and cold skins. Speaking of meat clams, my moths are coming back, next time they're on。
Recipe Recommendations
- pigskin 500 grams
- pork stuffing 750 grams
- flour 550 grams
- water appropriate amount
- green onions appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- pepper powder appropriate amount
- vinegar appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for A little cage for soup
1
Let's make a pig's skin cold first: the pig's skin is washed, cold water is in the pot, ginger is added, wine is in the water, and then boils for about five minutes。
2
Scratch the extra fat in the pig's skin, pull out the hair on the surface and wash it。
3
Slicing clean pig skins into high-pressure pans, watering them, watering them just past the pig skin, adding ginger, wine, boiling them up in the middle of the fire for about 15 minutes。
4
A boiled pig's skin and soup machine is made of paste, poured into a bowl, covered in a film, and put in a freezer for one night。
5
ONION CUT FLOWERS, GINGER CUTCHES, POURING INTO ABOUT 100 ML WATER, RUBBING IT WITH YOUR HANDS FOR ABOUT 10 MINUTES。
6
Take 350 grams of pig skin, cut off a layer of surface thin (or cut, I'm not covering, the surface is dry) and then cut the end。
7
The meat drops into the bowl, and the onion in step 5 is poured into the bowl, which is so intense that it is then added to the flavour of the skin, with pepper powder (without pure pepper powder and with ginger) and the salt is evenly mixed。
8
Take 100 grams of flour (ordinary flour) and put it in the pot, pour it into fresh boiling water and mix it with chopsticks。
9
The rest of the flour is then added, and slowly cold water becomes softer flour, smoother. (Live noodles can be smoothed easily in 30 minutes). Wet cloth, wake up for 30 minutes。
10
Take the proper amount of noodles, stretch, cut the agent (a little larger than the dumpling), round。
11
Wet the cages, wrap them with a proper amount of meat, and open them to the steam cage。
12
Water in the pot, fire in the middle, water in the pot, steam for about 10 minutes。
13
It's delicious。