1. Pour 50g water, 15g sugar, 3g yeast into a bowl, let the yeast and sugar melt, pour it into the flour, slowly add the remaining water, knead it into a smooth dough, leave it in a warm place to ferment
2. At this time, let’s make pig skin jelly~~ Skim the white fat from the pig skin, cut into long strips, add appropriate amount of water, salt, cooking wine, and cook for about 10 minutes in a pressure cooker
3. With water, use a food processor to make a paste
4. Put it in the refrigerator for about 1 hour, take it out and cut into pieces
5. Let’s make the mince, mince the pork belly, add the cabbage, then add the seasoning (salt, light soy sauce, five-spice powder, monosodium glutamate,), beat in the eggs, and stir in one direction.
6. After the dough is fermented, take it out and knead out the air and make a long strip.
7. Cut into even small pasta
8. The following is the process of wrapping. Take a small pasta, roll it into a thick round skin with a thin edge in the middle, put in the meat and a piece of meat jelly, and wrap it up.
9. After wrapping, put it in a steamer to ferment again for about 25 minutes
10. When it is done, put cold water into the pot and steam on medium heat for about 15 minutes
Buy on JD
Buy on Amazon