1. Prepare the ingredients.
2. Cook the flour with hot water at 90 degrees, cool it slightly and knead it into a smooth dough, cover it with plastic wrap, and let it sit aside for a while.
3. Add the pork skin jelly to the pork filling in portions, stir in one direction, add chicken essence, pepper, and pepper oil, mix well.
4. Add chopped green onion.
5. Mix well.
6. Roll the dough into strips.
7. Cut into uniform small doses.
8. Press one by one into small circles.
9. Roll into thin round noodles (about twice the size of dumpling wrappers).
10. Pack them one by one into a bun shape.
11. Put it in the steamer.
12. Turn on the fire, steam for 15 minutes after SAIC.
13. It's boiling.
14. It's ready to eat, it's delicious with the juice of vinegar and chili oil.
15. Take a bite, full of soup.
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