1. Let’s make the meat skin jelly, wash the pig skin, tongs out the pig hair, and cook for 2 minutes in the pot
2. After cooking, pick up and scrape off the fat on the surface and cut into small pieces
3. Put it into the pressure cooker, and press the cooking wine for 15 minutes
4. After being pressed, add water to the belt, and use a food processor to make a paste
5. Put it in the refrigerator for about 1 hour
6. Take out the skin jelly and cut into small pieces for later use
7. Let’s make the mince and prepare the ground pork
8. Chinese pepper is thrown out in advance with water
9. Stir the pepper water into the meat
10. Then add all the seasoning and 1 small egg
11. Add some starch and stir well
12. Finally add pork skin jelly and chopped green onion
13. Mix well and the meat filling is ready
14. Flour with water, yeast and dough
15. Then cover with plastic wrap and ferment to 2 times the size
16. Take out and knead out the air, divide it into even equal parts
17. Then round each portion, cover with plastic wrap and relax for 10 minutes
18. Roll out all the small rounds into thick round skins with thin edges in the middle, and wrap them in the meat
19. All do it well
20. Brush a thin layer of oil on the steamer, put the green body on top, and let it go for about 25 minutes (in summer)
21. After the hair is finished, put cold water into the pot and steam on medium heat for about 18 minutes
Tips:1. In winter, you can put warm water under the steamer to reduce the fermentation time!
2. Remember to brush the steamer with oil so that the buns will not stick to it!
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