1. Prepare ingredients: pork belly, flour pork skin, pork skin stewed soup, green onion, ginger.
2. Mince pork belly, mince green onion and ginger, and dice pork skin into small cubes.
3. Put all the spices in the minced meat and mix well.
4. Finally, add the pork skin soup, beat clockwise to absorb, and put it in the refrigerator for a while.
5. Put half of the hot water and half of the cold water in the flour, knead it into a relatively hard and moderate dough, cover it with plastic wrap and wake up for a while.
6. Take out the awake dough, knead it into long strips, cut into equal parts and press flat.
7. Roll into dumpling wrappers.
8. Take a dumpling wrapper and place it in the middle.
9. Wrap it into a favorite shape.
10. Do the rest of the doses by analogy.
11. Put the oil in the pot to heat up, place the fried dumplings, and cover the pot with a small fire.
12. Fry until the bottom is golden brown, then pour in the water at the bottom of the dumplings.
13. Cover the pan and fry until the moisture is dry.
14. After the moisture is dried, sprinkle with chopped chives and it will be out of the pot!
Tips:Pan-fried dumpling skins made with semi-hot noodles are soft, strong and have a good taste.
A moderate amount of vegetables can be put in the meat.
When frying, the heat is low throughout the whole process, and the pot should be covered to keep moisture.
