After cleaning the chicken feet, take a large soup, inject half of the pot of water, boil, then add chicken feet, ginger, cooking wine, salt, boil again, turn to low heat, slow stew for 2 hours, until the soup is thick Turn off the fire when it is halfway through.
Filter out the broth, pour it into a container with a lid, cool it, and put it in the refrigerator for more than 4 hours.
After the broth is solidified into a frozen shape, the inverted buckle is taken out.
Cut into small
The meat in front of the pig is cut into small Ding into the cooking machine, add an egg, a large spoon of cooking wine, and whipped into meat.
Mix the pork stuffing with the chicken feet, add the salt, raw powder, chicken essence, pepper, soy sauce and stir evenly, then put it in the refrigerator again.
Flour is placed in a large pot, the nest is placed in the middle, yeast and water are added, and the floc is stirred with chopsticks.
Smooth and even dough
Cover the membrane and ferment it to twice the temperature in a warm and humid place.
Remove the dough and round it, cover it with a damp cloth and relax for 20 minutes.
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Wrapped in meat, pleated, wrapped in buns
Brush the bottom of the wrapped buns with water
Put it in a sesame bowl and sauté the bottom with sesame seeds.
Pour the right amount of oil into the pot and place the neatly sized sesame buns in the pot.
Add water, the amount of water is just better than the buns.
Cover the lid, turn the fire over and turn to medium heat, fry until the water is completely drained.
Finally, open the cover and sprinkle with green onion.
When you eat, you can taste your favorite juice, it can be vinegar or sauce. I use the four-in-one juice of watercress, pepper, balsamic vinegar and sesame oil. The taste is quite good!