Xiao Long Tang Bao
1.
Cut the pork into small pieces and put them together with the washed ginger and garlic
2.
Chop minced meat with a knife
3.
Add salt, chicken essence, monosodium glutamate, sugar, light soy sauce to adjust the taste
4.
Take out the pig skin jelly from the refrigerator (the skin jelly is in the refrigerator)
5.
Cut the skin jelly into small cubes for later use
6.
Add 140 ml of boiling water to flour and make a dough
7.
Cover with gauze and wake up for 10 minutes
8.
Roll out the awake dough into a large thin dough cake, take a tea cup, press the cup to make a round dough
9.
Take out the dough
10.
Use a rolling pin to roll the dough around the sides of the dough a little, no need to roll in the middle, the rolled dough is thick in the middle and thin on the sides
11.
Minced meat, jelly placed next to prepare
12.
Hold the dough with your left hand, put in an appropriate amount of minced meat, and then put some skin jelly and knead it into a bun shape
13.
Add cold water to the steamer, after the water is boiled, put in the xiaolongbao and cover with the lid
14.
Steam on high heat for 10 minutes
15.
It's out
16.
Let's have a close-up, look, the xiaolongbao is heavy, there is a lot of soup in it!
17.
The skin is thin and juicy, so be careful when you eat it!
Tips:
To make a good Xiaolongtang Bao, the pig skin should be frozen, the skin should be rolled thinly, and the filling should be more, and then it is best to eat it while it is hot
