Dumpling skin soup(jiao zi pi guan tang bao )

Dumpling skin soup

Introduction:

"I've always been fond of steamed stuffed buns. It's a pity that I can't eat them here. Later I saw sister Shixin's recipe. Thank sister Shixin for not doing it well. Please forgive me. "

Production steps:

Step 1: dice carrot, leek and mushroom.

Step 2: the original pig skin jelly.

Step 3: freeze the remaining pigskin and dice it.

Step 4: soak ginger water in white, remove ginger slices and set aside. Next to it is water for Lentinus edodes. Wash the Lentinus edodes and soak the rest with clean water.

Step 5: chopped minced pork and garlic and sliced pork skin jelly.

Step 6: add salt, soy sauce, sugar, peanut oil and stir evenly.

Step 7: in step 6, add mushroom water and ginger water, stir, slowly add, keep stirring, until strong, looks a little thin.

Step 8: add oil in a hot pan and fry mushrooms first.

Step 9: then add carrots and leeks, stir fry a few times, finally add salt and soy sauce, stir fry well.

Step 10: stir step 7, step 8 and step 9 evenly, and the meat filling is ready.

Step 11: roll the dumpling skin thinner with a rolling pin, and the wrapped dumpling skin is thin and delicious.

Step 12: bought dumpling skin is dry, when the package with a little water, will be better package.

Step 13: put the dumpling skin into the meat stuffing, fold 18 to 24 lace, and the bun will be finished.

Step 14: steam over high heat for 5 minutes, turn to medium heat for 5 minutes, turn off the heat for 10 minutes, then bring to a boil, add mature vinegar to the plate, and eat.

Materials required:

Minced pork: 250g

Dumpling skin: 400g

Carrot: 1

Mushroom: 100g

Leek: 50g

Sugar: 1 tbsp

Soy sauce: 2 tbsp

Salt: right amount

Peanut oil: 1 tbsp

Ginger slices: 5

Ginger water: 30g

Mushroom water: 60g

Note: 1 when filling soup bag, you can add more pig skin jelly, so the bag will have a lot of juice. 2. The dumpling skin is dry, so it's easier to make it with water. 3. Add ginger water to remove the fishy smell, mushroom water to increase the flavor, and sugar to increase the freshness.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiao Zi Pi Guan Tang Bao