Tang Xiaolong Bao
by Azalea Gourmet
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Clean the skin and boil it in water for 10 minutes, then remove the fat on the skin when it is not hot, and hang it clean, otherwise the skin will feel greasy when frozen.
2. Then shred the pork skin while it is hot. The skin is tough and difficult to cut when it is cold. The cut skin is washed 3 times in clean water to clean the impurities in the skin. The cleaned meat jelly is relatively clean and free of impurities.
3. Put ginger, pepper aniseed, cinnamon, bay leaves, cloves and other spices in the bag.
4. Pour clear water into a large-mouth casserole, add pork skin and ingredients, cover and boil on high heat, then let it boil for 2 hours, and add salt before serving.
5. Strain out the skin of the meat, as long as the broth. If you add pork skin to the soup, the xiaolongbao will be very greasy to eat. Just leave the soup, you won’t get too tired. The soup needs about 400 grams. The ratio of meat to skin jelly is about 1:1. The rest of the skin and soup are directly put in the lunch box and placed in the refrigerator to be frozen and eaten. It takes about 5-6 hours for the skin to freeze, or it can be set in the refrigerator overnight.
6. After 400 grams of pork leg is chopped into minced meat, add 1 tablespoon of salt, minced ginger, meat tenderizer, and 2 tablespoons of light soy sauce to marinate for a while. Chop 1 green onion and add 1 tablespoon of sesame oil and stir evenly. The sesame oil can remove the strong flavor in the green onions. Finally, mix the scallions, minced meat and meat jelly evenly, and crush the meat jelly again by hand to make the meat jelly and the meat fully fuse. The ratio of jelly to meat is 1:1.
7. Add 500 grams of flour to about 230 grams of water and knead the dough, cover it with plastic wrap, and wake it up for 1-2 hours.
8. Take out the awake dough and knead it again, then take a part of the dough and knead it into strips and cut it into dough. The noodles should be very small, about 10-15 grams each.
9. Roll the bun skin to the thickness of the dumpling skin or thinner than the dumpling skin.
10. Wrap an appropriate amount of stuffing in the bun wrapper.
11. Pinch the bun to fold. I also squeeze very ugly, I can't fold the buns evenly and beautifully.
12. Cover the bottom of the steamer with non-stick steamer paper and steam for 20 minutes.
Tips:I am a super foodie born in 1985 and a girl who loves beauty very much. I like food and food photography. Thank you for your attention. I will share with you my beautiful secrets of thinning while eating! I love to eat, I only keep my weight between 80-90 kg, and I was 160 and I was once a 120 kg fat girl! So as long as you eat the right way and the right time, you will enjoy the food while losing weight!
