1. Dice carrots, mince leeks, and dice mushrooms.
2. Originally made pig skin jelly.
3. Frozen the rest of the pigskin and cut into pieces for later use.
4. The white one is soaked in ginger water, remove the ginger slices and set aside. Next to it is shiitake mushroom water. Wash the shiitake mushrooms and soak the rest with clean water.
5. Chopped minced pork and garlic, and chopped pork skin jelly.
6. Add salt, soy sauce, sugar, and peanut oil and stir evenly.
7. In step 6, add the shiitake mushroom water and ginger water and stir, add slowly, and keep stirring until it is strong and looks a little runny.
8. Add oil to the hot pan and fry the mushrooms first.
9. Then add the carrots and leeks and stir-fry for a few times. Finally, add salt and soy sauce and stir-fry them evenly.
10. Stir step 7, step 8, and step 9 evenly, and the meat filling is ready.
11. Roll out the dumpling skin you bought with a rolling pin to make it thinner and delicious.
12. The dumpling skins I bought are relatively dry, so it’s better to wrap them with some water when they are wrapped.
13. Put the dumpling skin into the meat, fold 18 to 24 laces, and then the buns are wrapped.
14. Steam on high heat for 5 minutes, then switch to medium heat for 5 minutes, turn off the heat for 10 minutes, and bring to the boil. Add mature vinegar to the plate and start eating.
Tips:1 You can add more pigskin jelly when filling the soup bun, so that the buns will have a lot of juice. 2 The skin of the dumplings I bought is relatively dry, so it will be easier to pack with some water. 3 Add ginger water to remove the fishy taste, the mushroom water to increase the fragrance, and the white sugar to increase the freshness.
