The soup dumplings are made of exquisite materials and finely made. It uses refined flour to heat the dough to make the skin blank, uses rib meat as the stuffing, and uses fresh bone marrow soup to fill the stuffing.
Served with more than ten high-quality seasonings. The steamed buns are fresh, fragrant and tender, with thin skin and soft muscles, exquisitely and clear shape, and the soup is mellow and rich.
Oily but not greasy.
soup packets
By MinaPollich
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- senior
Steps for soup packets
1
Ingredients: raw pig skin, green onion, star anise, pepper, appropriate amount of pork, chopped green onion, salt, sugar, soy sauce, lard, plants
2
Making jelly: 1. Add cold water to the pig skin and turn on high heat for 5 minutes.
3
Remove cold water and wash.
4
Remove fat from the skin and pluck pig hair.
5
Cut the processed skin into thin strips.
6
Place the pan on fire, add water, star anise, onion, salt, and pepper, and boil for 40 minutes.
7
Cool the cooked meat skin soup.
8
Put in a juicer and stir until a meat skin paste. The ratio is 1:0.5 meat skin soup, place in the refrigerator and refrigerate for 20 minutes.
9
2. Take out the solidified jelly and cut it into dices for later use.
10
Add chopped green onion, vegetable oil, salt, and pepper to the pork filling and stir vigorously in the same direction.
11
Making steamed bun skin: 1. Add warm water to the flour and knead until the surface is smooth, cover with a damp cloth and soak for 20 minutes.
12
Take out the dough, knead it a few times, and roll it into thin slices.
13
Use the lid to press into steamed buns and slices for later use.
14
Wrap in the meat paste and diced jelly, and discount it to form.
15
Place cold water on the cage for 10 minutes,
16
Steamed soup dumplings.
17
Characteristics: Thin, juicy skin and delicious taste.