The technique of making small dumplings of fresh meat

First, the production steps

1. Adjust the filling

Grinded pork hind leg meat basin, adjust the ginger, salt, mix evenly by hand, drizzle water, continue to beat evenly in the same direction, so that all the water is absorbed by the pork, add MONOS glutamate, chicken powder, pepper, sugar, beat for 5 minutes to make it strong, at this time the meat grains produce stickiness, small burrs appear on the surface; add the crushed pork skin to freeze and set aside.

2. Leather making

Add gluten flour, salt, egg whites and water to the basin, slowly stir into a flocculent shape, and form a dough, knead until the skin is smooth, let stand for 30 minutes, then press it into a smooth sheet with a dough press, roll it thin on the board, then roll it into strips, and roll out the dough into a dough after forming the agent.

3. Packaging

The four fingers of the left hand are slightly curled up to support the dough, the filling is adjusted into the middle of the dough and pressed tightly, the right thumb and index finger pick up the edge of the dough and pinch the pleat, the left thumb gently presses the filling, the index and middle fingers support the dough skin and slowly rotate with the speed of the right hand, and finally when the mouth is closed, the left hand holds the bun and gently rotates it until the right hand tightens the mouth, gently lifts it, so that the filling is more appropriate in the dough, and then placed in the cage drawer.

4. Cooked

The prepared small dumplings are heated in the steaming box for 7 minutes until cooked, and the skin is crystal clear and blown out, and the soup is wrapped in the dough, which is clearly visible, and can be served with vinegar.

Second, the production technology is the key

1, the filling to make small steamed buns is best to use slightly tendon, fat and moderate pork hind leg meat, the entrance has a chewy head.

2, when adjusting the filling, you should first put in salt, so that the pork can be made more quickly during the whipping process; adding sugar can greatly improve the freshness of the meat filling.

3, the optimal ratio of pork and skin jelly is 1:1, the soup is delicious, and the meat filling is just right.

Third, the production of pork skin jelly

1, scrape the grease of the pig skin into the pot after the high heat blanched water, boil after skimming the foam, continue to heat for 5 minutes until the pig skin becomes black and hard, fish up and rinse with tap water; change the knife into a small piece of pig's foot blanch water for 3 minutes to remove the odor, rinse and set aside.

2: Beat the pork skin into pellets with a grinder and put it into the soup bucket.

3, pour in the pork knuckles, chives, ginger slices, water, boil over high heat, change to medium heat for 6 hours, wait for the soup in the barrel to be thick and viscous, scoop up with a hand spoon can be in a straight line and fall at a uniform speed. At this time, use a fine leak to filter the slag, put it into the basin for natural cooling, and then send it to the refrigerator (temperature is about -2 ° C) for refrigeration for 2-3 hours to make it all solidify into freezing.

4: Remove the pork skin jelly, change it into small pieces, and use the meat grinder to grind into soybean-sized grains and set aside.

The key to the production technology of pork skin jelly:

1, the pork skin must be scraped clean grease, otherwise the hanging soup grease is too heavy, and the well-made small dumpling filling is not refreshing in the mouth.

2, when blanching water, the pig skin should be blanched, so as to completely remove the odor.

3, when boiling the soup should pay attention to three points: one is to use medium heat; second, the heating time should be up to 6 hours; finally, the boiled soup must filter the slag, only in this way, the pork skin jelly can be crystal clear, and the particles are clear and elastic after grinding.

4, after the pig skin is blanched, it should be twisted into fine particles and then used to hang soup, which can greatly shorten the heating time and save costs.

5, the ratio of pork skin and water is 1:2, the soup must be refrigerated in the refrigerator, can not be frozen, otherwise it is easy to get out of the water after melting, commonly known as "soup".