Cooking Steps

1. 

   Step1:Boil meat jelly - wash 500g pig skin and blanch it. Cool it and remove the impurities. Scrape off the grease on the back of the pig skin. Put the pig skin and cold water into the pot in the proportion of 1-4. Add green onion, ginger slices and cooking wine to boil. Turn the small heat to boil for two hours. When the soup turns white, you can turn off the fire. Take out the meat skin. Put the soup into the container after cooling. Refrigerate it to make meat jell

2. 

   Step2:Mix flour - use the back of your hand to make a nest of 300 grams of medium gluten flour. Add 159 ml of cold water in the middle of the flour. Mix into snowflakes. Rub the flour into a ball with the root of your hand. Fully knead into a smooth dough. Cover the container. Wake up for 15 minutes

3. 

   Step3:Mix minced pork in 500g minced pork. Add 15ml cooking wine, 8g salt, 10g oyster sauce, proper white pepper and ginger powder. Mix with chopsticks in the same direction. This way, the minced pork will be strong. Generally, the minced pork needs to be filled with water. For 100g pork, add 15ml water. Add a little at a time until it is fully absorbed. Finally, add 15g white sugar, a little sesame oil and chopped onion. Before wrapping, freeze the pig skin Chop. Add in the meat. Mix wel

4. 

   Step4:Wrap the small cage bag - knead the dough to a long strip and pull it into a large dosage. Each dosage is about 9g. Use a rolling pin to roll the dosage into a small cage skin with a thin edge and a slightly thick middle. Wrap 15g of stuffing into it. The thumb is inside the fold. The index finger is outside. Then seal it to prevent the soup from leaking out

5. 

   Step5:Boil the water in a big fire. Put the water on and steam for 7 minutes. The juicy and tender dumpling will be ready.