[peach and Plum Cooking] The Authentic Ancestral Soup Dumplings are Delicious and Juicy! Eat The Goods and Try It Quickly!

Name: [peach and Plum Cooking] The Authentic Ancestral Soup Dumplings are Delicious and Juicy! Eat The Goods and Try It Quickly!
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some pork; Some salt; Some Caster sugar; Some Salad oil; Some Cooking Wine; Some Chicken Essence; Some Soy sauce; Some Green onion ginger water

by Peach and plum cooking

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Steamed buns, a characteristic snack of the Han nationality. It was sold in the market in the Northern Song Dynasty, and it was called glutinous steamed buns or glutinous steamed buns at that time. The famous producing areas are Kaifeng, Xi'an and other places.
The soup-filled steamed bun has a beautiful form, and its content is exquisite and unique. The meat filling and the fresh soup live in the same room. After eating it, the three aspects of eating noodles, eating meat and eating soup are integrated, which is a kind of integrated charm. "

Ingredients

[peach and Plum Cooking] The Authentic Ancestral Soup Dumplings are Delicious and Juicy! Eat The Goods and Try It Quickly!

1. Wash the fresh skin, first cook it in boiling water, cook until the skin changes color, then remove it, remove the fat and oil with a knife, and then pluck the hairs on the skin;

[peach and Plum Cooking] The Authentic Ancestral Soup Dumplings are Delicious and Juicy! Eat The Goods and Try It Quickly! recipe

2. Boil another pot of water, put the washed pork skin into it, add green onions and ginger to boil, add cooking wine, and skim the foam;

3. Transfer to a saucepan. Simmer for about 1 hour, until the skin is soft and rotten, remove the cooked skin;

4. Use a food processor to break the skin or cut into cubes with a knife;

5. Put the broken skin into the pot again, add ginger, pepper, salt and chicken essence or monosodium glutamate. Skim the scum until there is almost no scum;

6. Add the green onion knots, continue to simmer for 1 hour, filter the stewed pork skin juice; after cooling, put it in the refrigerator to chill, and the skin jelly is ready.

7. Wash the pork, cut into small pieces, and then chop into minced meat.

8. Put the chopped minced meat in a basin, pour in the cooking wine, mix well, and let it sit for a while.

9. Wash the green onion and cut into sections, peel and slice the ginger, put it in a food processor, add water, and beat.

10. After filtering, get the green onion and ginger juice, pour the green onion and ginger juice in batches, and beat hard.

11. Put the dark soy sauce, salt, monosodium glutamate, and sugar in, beat evenly, put in the salad oil, and continue to stir evenly.

12. Take out the finished pork skin jelly, chop it into pieces, and stir well.

13. Take a piece of dumpling skin and spread it on a cutting board. Roll out the skin of the dumpling slightly, then use a rolling pin to beat the lotus leaf around.

14. Wrap an appropriate amount of minced meat, pleating in the same direction with your hands, and seal the bun.

15. Add water to the pot to boil, put the wrapped buns in; steam for 6-8 minutes.

Tips:
Seeing the delicious soup, I couldn't help but eat one right away. Although the steps are a bit cumbersome, don't all delicious dishes come like this? If you want to be delicious, you must not be afraid of trouble!