Very delicious soup bag, juicy and thin, delicious and not greasy, just to eat such a steamed buns is really time consuming! ! !
Lean meat, chopped mushrooms, bamboo shoots, carrots, cut into small pieces, mixed with a little ginger and fifteen powder, salt, soy sauce, monosodium glutamate, rice wine, sugarrrFill the container for use after cooking.
Wash the pigskin, cut into small pieces, and scrape the front and back sides of the pigskin with a knife edge.
Inject the water into the soup pot, boil it, and then pour it into the pig's skin. When the pig skin is rolled, pick it up and filter it. Cut it into small pieces.
Refill a pot of water, boil it, pour it into the skin, add cooking wine and salt, and use a pressure cooker for 25 minutes.
Pour the cooked rind soup into the container before the mixture (first step). After cooling, cover and put the lid into the refrigerator until it is frozen.
Wheat flour 50% + corn starch 20% + Cheng surface 30% After mixing, add cold water, rub it into a group of smashed into a strip, and knead into a thin skin with a thin bottom.
The refrigerator QQ frozen stuffing is taken out and kneaded into a bun shape.
The cage is steamed for about 8 minutes, and the bun is semi-transparent. The bottom is not sticky.
It is better to use vinegar and ginger sauce.
1--Face is thick at the bottom and thin. 2---Do not steam over the fire, you must not steam for too long, otherwise the skin will break through the juice.