Chinese Food
~Experience sharing of potting dumplings ~ homemade dumplings
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Cooking ingredients
Cooking Steps
Step1:1. Wash the fresh meat skin. Boil it in boiling water for a whil
Step2:2. Cook until the skin changes color and remove the fat with a knife
Step3:3. After that, remove the fur on the skin
Step4:4. Boil another pot of water
Step5:5. Put the washed pig skin in
Step6:6. Add green onion and ginger to boil. Add cooking wine and skim the froth
Step7:7. Transfer to stew pot
Step8:8. Stew for about 1 hour until the skin is soft and rotten
Step9:9. Remove the cooked skin
Step10:10. Use a cooking machine to break the meat skin or use a knife to cut it into small pieces
Step11:11. Put the broken skin back into the pot
Step12:12. Add ginger powder, pepper, salt and chicken essence or monosodium glutamate.
Step13:13. Skim the froth until there is basically no froth
Step14:14. Put in the scallion knot and continue to stew for 1 hour
Step15:15. Filter the stewed meat skin juice
Step16:16. After cooling, put it into the refrigerator and refrigerate it. The fur jelly is ready.
Step17:1. Wash pork
Step18:2. Cut into small pieces
Step19:3. Immediately chop into minced meat
Step20:4. Put the minced meat into the basin. Pour in the cooking wine and mix well. Let it stand for a while
Step21:5. Wash and cut the scallion. Peel and slice the ginger. Add 180g water to the cooking machine and stir
Step22:6. After filtering, we can get onion and ginger juice
Step23:7. Pour in the onion and ginger juice in several times. Stir vigorously
Step24:8. Add soy sauce, salt, monosodium glutamate and sugar; 9. Stir evenly
Step25:10. Put in salad oil and continue to stir evenly
Step26:11. Take out the frozen meat skin, cut it up and put it in
Step27:12. Stir evenly
Step28:1. Take a piece of dumpling skin and lay it on the board. Roll the dumpling skin thinly. Use a rolling pin to beat the lotus leaf around
Step29:2. Pack some meat stuffing
Step30:Fold with your hands in the same direction. Seal the bun
Step31:
Step32:Add water to boil in the pot. Put the wrapped buns in the pot. Cook for 6 minutes
Cooking tips:~ smash and read ~ 1. The skin jelly should be well made. The fat meat must be cleaned. The froth must also be skimmed clean; 2. The water for boiling the skin jelly should not be too much. It is not easy to be too little. The amount of the skin is better. Too much. The good frozen skin does not coagulate. If too little, the frozen skin tastes too strong. I have 500g meat skin here. Put more than 2 liters of water; 3. Cut the frozen skin into pieces. It can be used to mix in the stuffing of small cages, buns and dumplings. It can be frozen and preserved; 4. Minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced min I used the ratio of jelly and meat stuffing. I used 1-2, that is, one part of jelly and two parts of meat
