Tang Bao

Name: Tang Bao
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 300g pork; 200g Meat Jelly; 100g Shiitake Mushrooms; 50g shallot; 10g ginger; 5g pepper; 5g Oyster sauce; 20g Peanut oil; 10g sesame oil; 15g salt; 15g Soy sauce; 20g egg

by Yule wireless kitchenette

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It’s been a long time since I sent out any food, I suddenly remembered the soup dumpling today. Every time I ate soup dumplings, I always wondered how the soup was put in. Later, with the help of friends, the mystery was solved. It turned out that I wanted to make delicious soup dumplings. First of all, I had to make pork skin jelly. When eating the soup dumpling, the soup will overflow at the first mouth, and then I gradually gain experience. If you want to taste the delicacy of the soup dumpling, you need to take a small bite first, soak up the soup, and then make three more bites and make two bites. Eat the whole bun. I did it myself today and tried to make a pot of soup dumplings. The result was quite successful, and I sent it out to share with other foodies. "

Tang Bao

1. Wash the pigskin, add green onions, ginger, pepper, cooking wine, soy sauce, rice vinegar, and salt to simmer for two hours, put it out in the refrigerator for one day, and cut into fine dices.

2. Dice mushrooms.

3. Dice green onion, mince ginger, stir-fry pepper and grind.

4. Add green onion, ginger, and pepper to the meat, add soy sauce, oyster sauce, salt, sesame oil, and eggs and stir well.

5. Add the pork skin jelly and stir well, stirring in one direction.

6. Mix the noodles with warm water at about 40 degrees, and make the dough for half an hour, and then roll it into a dough.

7. Wrap into steamed buns.

8. Put it in a steamer, bring to a boil, change to medium heat, and steam for 12 to 3 minutes.

9. Take out the pan and serve.

10. You can eat it, first bite into a small bite and be careful to burn your mouth.

11. Near image.

12. Near image.

Tips:
Boil the skin for a while longer, the aspic will be harder, and no soup will come out after being mixed in the meat. Mix the noodles with warm water, and the steamed buns are translucent. After the fire is boiled, it will be steamed for twelve or three minutes before being out of the pot. As the steaming time is long, the soup will become less. When eating, make a small mouthful and be careful to burn it.