1. Mix the flour and salt water and knead the dough for 20 minutes.
2. Add pork froth with soy sauce, sesame oil, chicken essence, salt and mix well. Add the pork skin made in advance and mix well with a ratio of 1:1.
3. Cut the dough into sections after proofing.
4. Roll into a skin.
5. Add the fillings.
6. wrap up.
7. Seal the mouth.
8. After that, put it in a steamer and boil for 10 minutes.
9. Out of the pot.
Tips:It takes 20 minutes to wake up the buns to be vigorous and will not leak the soup.
