Pumpkin with fresh soup

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(b) Put all the material and pig skins in the pot and boil them for five minutes after the fire opens

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Take out the cooked pig skin to remove the fat further and cut into small pieces

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3. Put pig skin and appropriate quantities of water in the soybean sour machine and press the work key so that the pork soup is finished

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Cooked soup juice into small bowls and frozen in refrigerators

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Pumpkin cut into small pieces, added a little water, placed in a microwave, with a high fire of five minutes

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Cooked pumpkins while the heat pressed them into mud

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(b) Put hot pumpkin mud and dumpling powder in the cook ' s bucket and pour appropriate amounts of open water

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First, the barrel is attached to the cook's machine

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(b) Installation of additional lattes

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Start a cook machine and a face key, about 12 minutes, and it'll be smooth

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(a) The meat pap shall be mixed in one direction with a proper amount of salt, wine, powder, raw, pepper powder and ginger powder

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Frozen lids cut into little ding

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It's just a little bit of a little bit of a little bit of a bit of a bit of a bit of a bit of a hysteria

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I'm not sure if I'm going to be able to do that

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(b) Cutting into a balanced agent

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(a) Be made of circles

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(a) The medium is packed, the left hand is held and the right hand is folded to the edge until it is fully closed

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All the soup bags are packed

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All the soup bags are packed放在垫有屉纱的竹屉上，水开后大火蒸上8-10分钟；

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The hot soup bag is on the table。

1. Steam or microwave the pumpkin; while hot, mash it into a puree and mix it with the flour. The standard ratio of flour to water is 2:1, but since the water content of pumpkins varies, adjust the amount of water added according to the actual consistency. 2. When preparing the skin jelly, be sure to remove the subcutaneous fat; adding spices helps eliminate any gamey odor. Using a soy milk machine is very convenient and effortless, though boiling directly is also fine. Finally, place the cooked broth in the refrigerator to freeze into a solid block, then cut it into small pieces and mix them into the meat filling. 3. The wrapper for soup dumplings is typically made from hot water dough. After kneading the dough with a kitchen machine, let it rest for 20 minutes. Next, fill it with the prepared "three delicacies" filling mixed with the skin jelly. When wrapping, hold the wrapper in your left hand and pinch with your right; lift slightly and fold along the edges until completely sealed, pressing the opening tightly to prevent the soup from leaking out during steaming. 4. If you cannot use all the skin jelly made in the soy milk machine at once, it can be stored in the refrigerator for some time. When needed, simply take it out, cut it into small cubes, and add them to the filling.