Pork Bone Soup Soup
1.
This is the skin jelly made in advance (the method of skin jelly: first pluck the skin off the skin, use boiling water once, rinse and cook again in boiling water, add ginger, star anise, green onion, salt and cook until the skin starts When it’s melted, filter out the skin and ingredients, leaving the soup, if it’s cold, the skin will be frozen).
2.
Add soy sauce, black pepper, sesame oil, sugar, chives, ginger foam, and pork bone soup to the meat puree. Add it to the meat and stir clockwise (the meat must be chopped by yourself, and the meat is sticky to taste.)
3.
Stir the mashed meat with the chopped skin jelly and let it stand for half an hour. This way the meat will taste good (if you like more soup, put more skin jelly).
4.
This is the ready-made dough (I use cold water to make the noodles, the soup wrappers do not need to be fermented, and it will only take a quarter of an hour to wake up).
5.
It's time to roll the skin of the bun, and the skin must be rolled thin. This is one of the essence of the soup.
6.
This is the packaged soup dumplings (the steamed buns have to wait until the water is boiled and steamed over high heat). They must be greased to prevent the buns from sticking.
7.
A soup dumpling that can be eaten in five minutes by steaming in the pot.
8.
To eat the soup bag, move it gently, lift it slowly, speak first, and then drink the soup. (Be careful not to burn your mouth)
