1. About 20, the specific quantity depends on the size of the steamed buns. Fillings: 250 grams of pork filling, 100 grams of crab roe, 60 grams of lard, one egg, one spoon of soy sauce, salt, sugar, cooking wine, green onions, and ginger; steamed bun wrappers: dumplings 200 grams of powder, 90 grams of water, and a little salt; the crab roe is a packaged crab roe, and lard can be bought at the vegetable market
2. Cut the lard into small pieces and put it in the pot to consume lard~ The lard gradually disappears, and finally becomes oily residue~ Don't throw away the oily residue~ I have eaten the oily residue when I was a child, and it was also a delicacy at that time
3. Pour in the crab roe, stir fry for a while on low heat~ until the lard and crab roe are fused and become a beautifully colored crab butter
4. Crab yellow out of the pot, set aside
5. Pork skin jelly, which is necessary for filling soup, to make pork skin jelly: (This step is recommended to be completed one day in advance) The pig skin is cleaned and plucked. You can buy it at any meat stall, buy the white and clean one~
6. Add water to the pigskin, if the amount of water is not enough, add a little salt and cooking wine~
7. Skim the foam after boiling
8. Simmer for more than two hours, the pig skin will become soft and lose its elasticity. At this time, the soup is almost ready~
9. Don’t use pigskin, filter the soup, put it in a lunch box (so it’s easier to cut at the end), let it cool and put it in the refrigerator. This step is recommended to be made one day in advance. The soup will condense well after overnight.
10. After waiting for the meat skin jelly to completely condense, the meat skin jelly scrapes off the slick oil on it, and pours out a blingbling white tender meat jelly, full of collagen~
11. Cut into pieces for later use~ If the skin is frozen and boiled more, you can use only half, and the rest is sealed and refrigerated for future use
12. Dough making: Mix all the materials of the bun skin and knead it into a dough. The dough of the bun skin is hard, so you must knead it patiently and vigorously for a while, and the dough is evenly mixed into a smooth dough with toughness, so that the bun skin is rolled out. Only then can the skin be rolled out very thinly, and it will be crystal clear when it is steamed, so that the taste is good. You can use a bread machine, husband machine and other tools for kneading the dough. I have practiced my arm strength and I am sweating profusely; the chef knead the dough In fact, you can use your feet after wrapping it, you can use it if you don’t mind; knead it and cover it with a cloth to wake up for half an hour
13. Making meat filling: Put the pork filling, eggs, soy sauce, salt, sugar, cooking wine, green onions, and ginger in the meat filling into the pot and stir evenly
14. Add the crab roe made before and stir well
15. Finally, put in the skin of the meat and cut into pieces, and stir evenly
16. After the dough is made, cut the ingredients and roll it out~
17. Roll the skin, you must roll the skin very thin, you can see the texture of the cutting board through the leather, if the front kneading is in place, this step is very easy, this step will not succeed if it is not in place
18. Put in meat and buns
19. Turn around and pinch the folds. I always say that I can’t see the action in the photos. Look at me this time. I’m more considerate~~ For those who don’t know how to pack, I recorded a small video of Baozi and posted it on Weibo, Baojiao. Package~~~http://weibo.com/1162042633/profiletopnav=1&wvr=5
20. No need to seal the middle at the end
21. Put the wrapped buns in the cage
22. You can add a little crab roe as decoration at the closing
23. After the pot is aired, steam for 8-10 minutes
24.
If you don’t need a steamer, you can put a cloth on the pot and put the steamer directly on the steamer~~
25. The xiaolongbao just out of the pot should look like this, the skin is crystal clear, and the sandwich is soft, the soup inside will fall down, and you want to see it~~~ If you want this effect, the skin must be thin.
26. Please eat the xiaolongbao while it is hot~
