Pork chop stuffing
熬 pig skin soup; pig skin washed and boiled, then remove the hair and fat oil after picking up, cut small pieces, 3-5 times the amount of water, 5 pepper, 10 grams of cooking wine, a few pieces of ginger, Salt, a few drops of vinegar, high pressure cooker fire for 15 minutes and then a small fire for 20 minutes, pick the ginger, the skin is fried with a cooking stick, after cooling, pour the soup into the refrigerator for more than 2 hours, or freeze for more than 30 minutes. Into the small Ding spare. (The chicken juice is also the same as the chicken skin.)
Add the minced meat to the onion ginger, salt, sugar, cooking wine, oyster sauce, stir in one direction, slowly add the cut pork skin frozen, add the side and mix well, meat and skin frozen ratio 1:1 ( Or 1:1.5).
Flour and starch (raw powder can also be used) warm water with bread machine and noodles.
The mink must be thin, pay attention when wrapping the soup bag: close the mouth tightly, otherwise the soup will easily overflow.
Boil the water and steam the buns for 8 minutes. If the steaming time is too long, the meat is less!