Chinese Food

Cooking Steps

1. 

   Step1:After cleaning the chicken feet, take a large soup pot and pour in half of the pot water. After boiling, put chicken feet, ginger slices, cooking wine and salt into the pot. After boiling again, turn to a small fire and simmer for 2 hours until the soup is thick and the water is half full, turn off the fir

2. 

   Step2:Strain out the soup. Pour it into a container with a lid. Cool it and refrigerate it for more than 4 hours

3. 

   Step3:When the soup is frozen, take it out by turning it upside down

4. 

   Step4:Dice

5. 

   Step5:The meat in front of the pig is cut into small cubes and put into the cooking machine. Add an egg, a tablespoon of cooking wine and beat into meat mud

6. 

   Step6:Mix the pork stuffing with chicken claw jelly. Add salt, cornmeal, chicken essence, pepper, and soy sauce and mix well. Then refrigerate again

7. 

   Step7:Dough - 400g medium gluten flour, 6G dry yeast powder, 1 / 2 teaspoon salt, 250g cold water flour in a large basin. Make a nest in the middle. Add yeast and water. Stir with chopsticks to form floccules

8. 

   Step8:Knead into a smooth and even dough

9. 

   Step9:Cover with protective film. Ferment in a warm and moist place to twice the size

10. 

    Step10:Take out the dough and knead it again. Cover with wet cloth. Relax for 20 minutes

11. 

    Step11:Rub the long strip, cut out the small dosage, roll it round, press it flat, and roll it into a round face

12. 

    Step12:Cover with meat, fold and make a bun

13. 

    Step13:Pan fry and water the bottom of the wrapped bun

14. 

    Step14:Put it in the sesame bowl. Fill the bottom with sesame

15. 

    Step15:Pour a proper amount of oil into the pot. Put the steamed buns with sesame seeds neatly in the pot

16. 

    Step16:Add clean water. The amount of water should be no more than that of steamed bun

17. 

    Step17:Cover the pot, turn to medium heat and fry until the water is completely drained

18. 

    Step18:Finally, open the cover and sprinkle with scallion.