Cooking Steps

1. 

   Step1:Wash pork skin and remove hair. Blanch for 5 minutes. Take out and wash off the oil slick with cold water. Cut off the remaining fat on the surface with a knife. Cut into thin strips about 3cm long. Add cooking wine, ginger, scallion and water into the pressure cooker and cook for 25 minutes.

2. 

   Step2:Remove the scallion and ginger from the cooked meat skin. Pour them into the mixing cup together with the belt water (don't pour all the soup water in. A proper amount is enough. I use about half of it). Break them with the cooking stick.

3. 

   Step3:Filter the smashed meat juice with a leaky spoon.

4. 

   Step4:Add some salt and white pepper to the filtered gravy. Put it in the fresh-keeping box and refrigerate it overnight.

5. 

   Step5:Pour hot water into the medium gluten powder, mix well, then pour in cold water, and smooth dough. Wrap the refrigerator with plastic wrap and let it stand overnight. If you want to have a meal, wake up time should be more than 30 minutes.

6. 

   Step6:Add the chopped scallions, ginger slices and 180 grams of water into the mixing cup. Beat them into ginger juice.

7. 

   Step7:Add pepper to onion and ginger juice. Soak for 15 minutes.

8. 

   Step8:Remove the frozen meat from the refrigerator.

9. 

   Step9:Cut into small pieces.

10. 

    Step10:Filter the onion and ginger juice.

11. 

    Step11:Add all seasonings except onion and ginger water into meat filling B. mix evenly and add 70g of onion and ginger water five times. Stir clockwise until the meat filling completely absorbs the onion and ginger water before adding. Until 70 grams of scallion and ginger water are completely used up.

12. 

    Step12:Spread the flour on the kneading pad. Knead the dough into long strips and cut into 36 evenly.

13. 

    Step13:Flatten the dough by hand and roll it into a circle. Note that the edge of the dough must be rolled thinly. The wrapped bun has a transparent texture.

14. 

    Step14:Put meat stuffing and skin jelly on the dough.

15. 

    Step15:In order to let you better master the skills of baozi, I will use the following steps to demonstrate. But this is not the picture of this small steamed bun. It's the picture of tofu steamed bun before. You will have a look. First put the filling in the middle of the dough. Hold the skin with the left hand and knead the skin with the right hand to form the first fold.

16. 

    Step16:After pinching one place, use the thumb and index finger of left hand to push the back forward. Then use the right hand to pinch the patch sent from the two fingers of left hand forward to form a fold to form a second fold.

17. 

    Step17:Push the face forward one fold with your left hand in turn, and then turn the bun. The bag can be left-hande

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