Fresh meat steaks

1

Slice the pork first.

2

Then chop it into pieces.

3

Soak water with onions and ginger.

4

Add onion and ginger water to the meat filling and stir well.

5

Add salt, soy sauce, monosodium glutamate, sesame oil and stir well.

6

Add the minced meat jelly and mix well to make meat filling.

7

Put the flour in a clean basin.

8

Add warm water and mix into dough, and soak for 10 minutes.

9

Place it on the panel and knead it evenly, cut and rub into long strips.

10

Cut into evenly sized doses.

11

Roll it into a slightly thicker skin in the middle.

12

Add the meat filling.

13

Lift and pinch the leather along the edge and fold it (fold about 13 folds per piece).

14

Leave a small mouth in the middle to see the filling core (some close your mouth and pinch it tightly).

15

Wrap and place it on the panel for a while.

16

Place it in the steamer.

17

Put water in the pan to boil, and put in the steamer.

18

Steam over high heat for 10 minutes and ready.

Tips for making fresh meat cages: 1. The skin of Xiaolongbao should be kneaded slightly softer so that it can be folded and folded. Some people also use slightly fermented dough (called tender leavened noodles or sub-leavened noodles) to make the skin. It is soft when eaten, but it should not be grown for a long time, otherwise it will affect the taste;2. The skin jelly should be made of a suitable thickness, too thick and greasy to the mouth, and too thin. It is not easy to freeze. Generally, 500 grams of meat skin, and about 1500 grams of skin jelly can be added with water. 3. To prepare the filling, you should first add various seasonings and mix well with the minced meat (you can also add a little water), and then add the jelly, otherwise the meat filling will not be strong and will be easy to loosen. 4. How to make jelly. jelly is a jelly made from pork skin and water. It uses fresh pork skin, shaved, put it into a boiling water pot, stretch it out, and dump the sewage. Put the meat skin into the original vortex, add water to 3 - 4 times that of the meat skin, place it on a strong heat to boil, transfer to a low heat to simmer until crisp, chop (or use a meat grinder to grind), and return to the original pot. When boiling over strong heat until it melts into thick milk, pour it into the container, filter off the residue, cool it, and place it in the refrigerator to freeze (you can also freeze naturally in winter).