Cooking Steps

1. 

   Step1:First of all, let's heat the soup to 60 ℃ or above one day in advance. No need to boil. Put the gelatine slices in ice water. Mix wel

2. 

   Step2:Refrigerate overnight until froze

3. 

   Step3:Add water and yeast to the flour. Knead a little salt (out of the ingredients) to make a smooth dough. Cover and ferment to twice the siz

4. 

   Step4:It's the old rule. You can't eat onions. Add some water and soak them into water. About 50ml of water her

5. 

   Step5:Add salt to the meat stuffing and stir in one direction first. Then add all kinds of seasonings and continue to stir evenly in one direction

6. 

   Step6:Pour in water with scallion and ginger in several time

7. 

   Step7:Secret soup comes on the stage with cold sauce - cut small pieces with a knif

8. 

   Step8:Or just dig it out.

9. 

   Step9:Mix well with meat stuffin

10. 

    Step10:That's it. You can see the small frozen pieces of soup. Refrigerate for a whil

11. 

    Step11:Noodles. Bigger than dumpling

12. 

    Step12:Roll it into a thin skin around and a thick one in the middle. Squeeze the stuffing tightly on the packag

13. 

    Step13:Put a little oil in the pot. Heat it over medium or small heat. Put the buns in a downward direction. Leave a little space. Add water to half of the steamed bun after hearing the sound of Zizi. Boil and cover for 1520 minutes. It's golden on the botto

14. 

    Step14:Sprinkle with green onion and black sesame at last