1. Mix the meat fillings with wine and salt and marinate for ten minutes, then add water to the meat fillings, and stir quickly while adding an appropriate amount of water, so that the meat fillings will taste soft. Then add pork skin jelly. The ratio of minced meat to meat jelly is 1:1. I just freeze and dice the pork skin I bought, or you can cook it yourself with pork skin.
2. Mince the shiitake mushrooms and green onions and set aside.
3. Add minced shiitake mushrooms and chopped green onions to the meat, add oyster sauce, light soy sauce, a little sugar, salt, and chicken essence to taste. Stir well.
4. Use a rolling pin to roll out the dumpling wrappers you bought to make them thinner.
5. Add the stuffing and squeeze it into a bun.
6. Put water in the pot to boil, put in oven paper, put on the buns, steam on high heat for 7 minutes, turn off the heat and simmer for 1 minute, do not steam for too long, the skin will break. Don't simmer for too long after turning off the heat, it's better to take it out earlier.
7. Each bun is filled with soup.
8. It's on the table.
9. Eat it while it's hot.
