Cooking Steps

1. 

   Step1:Blanch chicken feet. Add scallion and ginger. Cook for 3040 minutes until soft.

2. 

   Step2:The filtered soup is the original soup with frozen skin. It takes a long time to cook. The chicken skin is rotten. The thicker the soup, the better.

3. 

   Step3:Add a pork bone soup to taste. Add a little salt to adjust. Refrigerate.

4. 

   Step4:This is the frozen skin.

5. 

   Step5:Make onion and ginger water. Prepare to mix with meat stuffing.

6. 

   Step6:Add the water of onion and ginger into the minced meat. Stir and feed the water.

7. 

   Step7:Add two spoons of salt, a spoonful of sugar, a spoonful of raw soy sauce, a spoonful of sesame oil, seasoning, and then add chopped custard and a little lard (no need to add lard). The ratio of custard and meat filling is 1-1.

8. 

   Step8:After 200 grams of flour and 100 ml of water and dough, wake up for 30 minutes, then pull them into a ball and roll them into thin skin. (2530 can be made

9. 

   Step9:It must be thin on both sides and thick in the middle.

10. 

    Step10:Make a bun.

11. 

    Step11:The steamer is bottomed with hot cabbage.

12. 

    Step12:Boil the water. Boil the water. Steam for 56 minutes. Don't take too long. Otherwise, the soup will be gone. It will be absorbed by the dough.

13. 

    Step13:It's really delicious. But don't get burned.