Cooking Steps

1. 

   Step1:Boil the meat skin in hot water for 5 minutes. Take it out, wash it with cold water, scrape off the fat (surplus) on the skin, and then cut it into thin strips. Cut 4 pieces of ginger. Put the cut meat skin and ginger together in a pressure cooker, add 2 spoonfuls of cooking wine and press for 25 minutes

2. 

   Step2:When the meat skin pressure cooker is taken out, put it in the juicer and smash it with the meat skin water (ginger slices are not allowed to be taken out) and put a little salt and pepper in it. After all, sift through it and put it in the bowl into the refrigerator for refrigeration (not freezing) (use the dustpan to wash vegetables if the sieve is not available

3. 

   Step3:Blanch 500g flour in hot water half way. Then mix with cold water. Sprinkle flour on the chopping board and start to knead (I knead while adding flour for an hour without stopping) knead it and refrigerate it for one night (if it's ready to eat, wake up for 30 minutes

4. 

   Step4:Beat the juice. Cut the onion into 6 pieces. Cut the ginger into 4 pieces, then add 200ml water in a small half bowl to make the juice. Then add some pepper to soak it. (note that pepper is sprinkled on the top after beating the juice

5. 

   Step5:Mix the stuffing. First, 500g pork and then add a spoonful of salt, half a spoonful of sugar, a spoonful of oyster sauce, a spoonful of abalone juice, half a spoonful of pepper, and a spoonful of sesame oil. Then pour the squeezed green onion and ginger juice into it in a sifting way (the dustpan used to wash vegetables if it is not professional) and mix them all evenly

6. 

   Step6:Face. Rub a long strip, then pull a small ball and roll it into skin with a rolling pin. (if the flour is a little sticky, add flour and knead for a while. If it is sticky, add flour.

7. 

   Step7:It's frozen meat. If I can't get out of the bowl, I'll cut it into small squares with a knife. When I pack it, I'll put one in

8. 

   Step8:A lump of meat and a lump of frozen skin. How to roll with the mood. You can make it any way you like. I fold it in like a dumpling.

9. 

   Step9:It's OK to pull a small tip, fold it and fold it in z-cycle. It's obvious that I can't do it if I want 18 folds. So I guess it's the best one. Love brand family warm soup bag. Everything is O

10. 

    Step10:First, spread a wet cloth under the steamer, or it will stick to the bottom of the steamer, and then it will break. Note that after the water is boiled, put the soup bag into the steamer. (steamed bun on wet cloth) I don't like steamed buns with fangs, so steam them for 20 minutes. If you like, steam them for 15 minutes. It's a little dip. It's really goo