1. The pigskin is cooked and cut into shreds, and the excess oil in the pigskin is scraped off. Add three times more water than the pigskin to the pot to cook the white soup.
2. Pour out the cooked soup for use
3. Chop the pork into stuffing, add appropriate amount of salt, pepper powder, oyster sauce, soy sauce, and utility oil, then pour into the pork skin soup and stir evenly in a clockwise direction
4. Put the stirred meat in the refrigerator for one hour
5. When refrigerating the minced meat, prepare 2 bowls of high-gluten flour, add an appropriate amount of hot water to form a dough
6. Wrap the mixed dough with a layer of plastic wrap and let it stand for 20 minutes, then tear off the plastic wrap and knead it a few times and let it stand for 10 minutes on the lid. After 10 minutes, knead it and let it stand for 10 minutes in the lid. So I knead it 3 times and let it stand 3 times until the surface is smooth
7. Roll the kneaded dough into a long strip, pull it into an egg-sized agent, and roll it into a crust. This crust needs to be rolled out a bit thinner.
8. Defrost the refrigerated minced meat and stir it, then take an appropriate amount and put it in the pie crust to wrap it up, brush a layer of cooking oil on the curtain, cover the pot and boil the water and steam for 15 minutes and it is ready to eat
Tips:It is important to use high-gluten flour and hot water to make noodles. The meat filling must be refrigerated when it is poured into the soup. The frozen meat filling is like jelly and cannot be put in the bun skin like water soup. , When the meat filling meets the hot air, the soup will melt. This is why there is soup in the steamed buns.
