Stepping into baking is because I can't stand the temptation. Of course, I like it is the biggest background. Compared with Western baking, Chinese noodles are my true love. This meat skin has been made many times. I am optimistic that many friends like to cut into pieces and eat cold dishes. And I prefer to use soup bags, dumplings, dumplings, put a bite of frozen meat, and the soup will flow out, a word, fresh, full of happiness.
I used to put the buns in the usual time, the meat skins in the dumplings were frozen in the refrigerator. When I was about the same time, I made a skin jelly. I can also buy it on the meat stall. I bought it and washed it with water. I put the water in the pot. Put the skin into it and cook for five to ten minutes. Turn off the heat after the skin is discolored.
Clamp with chopsticks, rinse with cold water, then remove the hair on the skin with a hair clip, then clean the inner layer of oil, rinse off
Cut the cleaned skin into thin filaments, put in the pressure cooker, add the water that has not been washed, and cook for one hour.
After cooking and cooling, pour into the crisper, add the appropriate amount of salt, put it in the refrigerator, and freeze it when you need it.
Finally, Zhang Guan Tang Xiao Long Bao is made with stuffed meat and frozen stuff. It is super delicious.
Add some salt when you cook it out. If you don't prepare it for cooking, but use it for stuffing, it is recommended not to add onion ginger, because it will take the taste of other stuffing.