Xiao Long Tang Bao
1.
Use a knife to scrape off the excess fat of the pigskin, scald it with boiling water, drain the water after picking it up, and cut into small pieces
2.
Put 2000 grams of water in the pot again, add pig skin, cooking wine, 2 slices of ginger, green onions, simmer for 2 hours
3.
Pour out the soup and put it in a large bowl, and put it in the refrigerator after stirring until it solidifies.
4.
The frozen pigskin jelly, cut into small cubes for later use
5.
The pork filling is first beaten into the pepper water (the pepper is boiled in water), and the chopped green onion and ginger are added
6.
Add light soy sauce, sesame oil, and salt in sequence, and beat in one direction evenly
7.
Take about 100 grams of frozen diced pork skin, add it to the seasoned meat filling, and mix well with chopsticks.
8.
Pour the boiling water into the flour in a circular motion, stir constantly with chopsticks to form a loose dough, then pour in cold water, mix evenly, the dough becomes wet and sticky, and continue to knead it with your hands. Cover with plastic wrap and relax for half an hour
9.
Divide the dough into about 10 grams of dough, roll it into a thinner dough, take about 15 grams of stuffing and place it in the center of the dough
10.
Press the filling with the thumb of your left hand, raise the edge of the dough with your right hand, and then move the dough forward to fold and fold it together to tighten the mouth.
11.
Put the wrapped soup on wax paper and put it directly into the steamer; after the water is boiled, put it in the steamer and steam it on high heat for about 10 minutes. Enjoy while it's hot
