1. Add appropriate amount of green onion, ginger, salt, cooking wine, light soy sauce, white pepper, and MSG to the pork filling, and mix well
2. Prepare a bowl of pork skin jelly
3. Frozen the pork skin bit by bit and mix it into the meat filling, add a little bit and mix well, then add and mix. (If you like the soup a little bit more juicy, you can freeze the meat in half the proportions.)
4. Stir vigorously, so that the meat filling absorbs all the frozen skin juice
5. Dumpling wrappers bought. (Leftover from eating dumplings yesterday)
6. Roll thin and large with a rolling pin
7. Stuffed meat
8. Hold the skin of the bun with your left hand, and pinch the edge of the bun with your right thumb and index finger
9. Pinch and close
10. Finally, close your mouth, and a small bun will be wrapped
11. Pack all the buns one by one
12. Put enough water in the steamer and put the grass grate to prevent sticking. If not, put some cooking oil on it. Place the buns.
13. Cover the pot and start steaming on high heat
14. After SAIC, ten minutes
15. Dipped in water
16. Start eating, bite a packet of juice, the fragrance is dead
