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 it in the pot. Pour in 2 liters of water. Add some scallion knots. Boil ginger slices and cooking wine. Turn down the heat and cook for 3 hours. When the soup turns white, you can turn off the fire. Take out the meat skin. Pour 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 200g of medium gluten flour. Add 2G of yeast, 15g of sugar, 110ml of warm water in the middle of the flour and make it into a snowflake. Use the palm root to rub the flour into a ball. Fully knead it into a smooth dough. Cover with the plastic film. Wake up to twice the original size

3. 

   Step3:In 200g minced pork, add 10ml cooking wine, some ginger powder, a little white pepper, 4G salt, 10g sugar, 4ml old soy sauce and some scallion. Stir with chopsticks in the same direction. Add water to the minced pork. Add 15ml water to 100g minced pork. Add a little at a time until fully absorbed. Pour in sesame oil and mix well. Before pan frying, shred the pig skin. Add in the meat stuffing. Mix wel

4. 

   Step4:Baoshengjianbao - exhaust the dough, knead it into long strips, and then pull it into equal sized preparations. Each dosage is about 20g. Then roll it into a 5mm thick skin with a rolling pin. Pack 15g of stuffing. The thumb is inside the fold. The index finger is outside. Then seal it. The baobaoshengjianbao needs to wake up for 10 minutes

5. 

   Step5:Start the oil pan. Add more oil. Put in the pan fry bag. Turn to medium heat. Wait until the bottom of the pan fry turns golden yellow. Pour in half a cup of water. Cover the pan. Simmer for about 10 minutes. Wait for the water in the pot to evaporate. Sprinkle with onion and sesame.