1. After the chicken feet are rinsed, take a soup pot and pour half of the pot with water. After the water is boiled, pour in the chicken feet, add ginger, cooking wine, and a little salt. After boiling again, turn to low heat and simmer for two hours.
2. Turn off the heat until the soup thickens. Strain the soup, pour it into a container with a lid, and keep it in the refrigerator for more than 4 hours.
3. Wait for the soup to solidify.
4. Put the frozen chicken feet upside down on the chopping board and cut into small dices.
5. Chop the pork (of course students who have a meat grinder will save more trouble)
6. Add an egg and a large spoonful of cooking wine to the meat filling. Then mix with the cut chicken feet jelly, add salt, cornstarch, chicken essence, pepper, light soy sauce and stir well, then put it in the refrigerator.
7. Place the flour in a large basin, nest in the middle, add dry yeast powder and water, and stir into a flocculent shape with chopsticks. Knead into a smooth and even dough, cover it with plastic wrap and leave it in a warm place to ferment to double its size. Then round the dough again, cover it with a damp cloth and let it rest for 20 minutes. Roll into long strips, cut into small pieces, roll into dough, and wrap with meat. (Because I was focusing on making buns during this period, I forgot to take pictures)
8. Brush the bottom of the wrapped buns with water and dip them in sesame seeds. Put an appropriate amount of oil in the pot, put the steamed buns dipped in sesame seeds in the pot, add water, and the water just covers the steamed buns. Cover the pot with a lid, turn to medium heat to boil until the moisture is dry, and then top with chopped green onion. (I am a novice, the squeezed buns are ugly, but the taste is very good, hehe)
