Tang Bao
by anankitchen
Favorite
Difficulty
Easy
Time
2h
Serving
2
Simple and delicious
1. After the skin is cleaned, boil it in boiling water for a while, cook it until the skin is discolored, and then remove it. Use a knife to remove the fat and the hair on the skin; boil a pot of water, put the washed pig skin in, and add After the onion and ginger are boiled, add the cooking wine and skim the foam
2. Transfer to a saucepan and simmer for 1 hour until the skin is soft and rotten. Remove the cooked skin and cut into cubes with a knife
3. Put the pork skin in the pot again, add ground ginger, pepper, salt, MSG, skim the froth until there is almost no froth, add the onion knots, and continue to simmer for 1 hour
4. Strain the stewed pork skin juice, cool it and put it in the refrigerator for a while, the skin jelly is ready
5. Chop the pork into minced meat and put it in a basin, pour in the cooking wine and mix well, let it stand for a while, pour in the onion and ginger juice and stir evenly, then add the dark soy sauce, salt, MSG, sugar, and salad oil and beat evenly; Meat skin jelly, chopped into pieces, mix well
6. Take a piece of dumpling skin and spread it on a chopping board. Roll out the skin of the dumpling slightly. Use a rolling pin to beat the lotus leaf around, wrap in a proper amount of meat, pleating in the same direction with your hands, seal the steamed buns, and steam for 6 minutes.
