1. My WeChat public account [Azalea Cuisine], after paying attention, you can view the food recipes and slimming down that I carefully edit for everyone every day!
Difficulty: Side dish (intermediate)
Duration: more than 1 hour
500 g of meat skin
Pork shank 400 g
500 g of flour
230 g of water
1 green onion
2 scoops of salt
1 scoop of sesame oil
Ginger 5 slices
A few peppercorns
2 large ingredients
Cinnamon 1 small segment
2 incense leaves
A few cloves
2 scoops of light soy sauce
1. Wash the skin and boil it in water for 10 minutes, then remove a layer of fat from the skin when it is not hot, and hang it clean, otherwise the skin of the meat will taste greasy.
2. Then cut the skin into strips while it is hot, the skin is very tough after being cooled, and it is not easy to cut. Wash the cut skin in water 3 times and clean the impurities in the skin. The washed skin jelly is relatively clean and free of impurities.
3. Add ginger, peppercorns, cinnamon and spices such as fragrant leaves and cloves to the bag.
4. Fill a large casserole dish with water, add the skin and wrapped ingredients, cover and bring to a boil over high heat, then reduce the heat and simmer for 2 hours, adding salt before cooking.
5. Filter out the skin of the meat, just the broth. If you add the skin to the soup, the small dumplings will be very greasy to eat. Just leave the soup and it won't be very greasy. The soup needs about 400 grams. The ratio of meat to jelly is about 1:1. The rest of the meat skin and soup are directly put in the lunch box and refrigerated before being jellyed. It takes about 5-6 hours for the skin to freeze and set, or it can be frozen in the refrigerator overnight.
6. 400g pork thigh minced into minced meat, add 1 tbsp salt, minced ginger and tender meat powder, 2 tbsp light soy sauce and marinate for a while. 1 chopped green onion, add 1 spoonful of sesame oil and stir well, sesame oil can remove the taste of the green onion. Finally, the scallion, minced meat and meat skin jelly are mixed evenly, and the meat skin jelly should be re-kneaded by hand, so that the meat skin jelly and the meat filling are fully integrated. The ratio of jelly to minced meat is 1:1.
7. Add 500 grams of flour to about 230 grams of water and knead into a dough cover with plastic wrap and wake up for 1-2 hours.
8. Take out the dough and re-knead it, then take part of the dough and roll it into strips and cut it into dough seeds. The dough should be very small, about 10-15 grams each.
9. Roll out the bun skin until it is thick or thinner than the dumpling skin.
10. Fill the bun skin with an appropriate amount of filling.
11. Pinch the bun and fold it. I also pinched very ugly, always can not fold the bun very evenly and beautifully.
12. Spread the bottom of the steamer basket on anti-stick steamer paper and steam for 20 minutes.
2. I am a post-85 super foodie and very beautiful girl, I like food and food photography, thank you for your attention, I will be here to share my beautiful secrets while eating thin Oh! I love to eat, the weight is only between 80-90 pounds, and I was 160 pounds tall, and I used to be a 120 pounds of little chubby! So as long as you eat the right way and eat the right time, you will enjoy the food while enjoying slimming!