1. Add an appropriate amount of water to the minced meat and beat it clockwise or counterclockwise. Add seasonings such as sugar and salt light soy sauce and ginger chicken powder, mix well.
2. Knead the dough with flour and water to form a moderately hard dough. If you are lazy, you can use a thinner dumpling wrapper instead.
3. Take out the finished skin jelly, as long as there is no pig skin on the upper layer
4. Cut the skin jelly into small particles and stir together with the meat filling
5. The dough is added, flattened, rolled into round pieces, and then stuffed into buns. I'm afraid of sprinkling soup, so the bag is closed. If it is a big soup bag with a straw, it can be opened.
6. Bring the steamer water to a boil, and steam the buns in a basket for 5 minutes. Dip it in vinegar after steaming~
Tips:The ratio of minced meat to skin jelly is 1:1
