Steamed Dumplings
1.
Wash the fresh skin and cook it in boiling water for a while; cook until the skin changes color and then remove it. Use a knife to remove the fat and oil; remove the hair on the skin.
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; put the broken skin into the pot again; add minced ginger, pepper, salt and chicken essence or monosodium glutamate
5.
Skim the scum until there is almost no scum; add green onion knots and continue to simmer for 1 hour; filter the stewed pork skin juice
6.
After cooling, put it in the refrigerator, and the skin jelly is ready
7.
Wash pork; cut into small pieces; then chop into minced meat
8.
Put the chopped minced meat in a basin, pour the cooking wine and mix well, let it stand for a while; wash and cut the green onion, cut into sections, peel and slice the ginger, put it in a food processor, add 180 grams of water, and beat; filter to get the green onion ginger
9.
Pour the green onion and ginger juice in batches, and beat vigorously; add the dark soy sauce, salt, MSG, and sugar; beat evenly
10.
Add the salad oil and continue to stir evenly; take out the finished meat jelly, chop it and put it in; stir well
11.
Take a piece of dumpling wrapper and spread it on a cutting board; roll out the dumpling wrapper slightly, beat the lotus leaves around with a rolling pin; wrap a proper amount of meat
12.
Use your hands to pleate in the same direction to seal the buns; add water to the pot to boil, put the wrapped buns in; steam for 6 minutes
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