Xiaolongguantangbao(xiao long guan tang bao )

Xiaolongguantangbao

Introduction:

"There are many kinds of soup dumplings in Xi'an, including beef, pork, mutton, three delicacies and so on. But to be honest, when I was in Xi'an, I didn't really eat guantangbao. I often ate rougamo and Liangpi. When it comes to rougamo, my greedy insects are coming again. Next time I'll serve rougamo. "

Production steps:

Step 1: make pig skin jelly first: wash pig skin, put cold water into the pot, add ginger, cooking wine, blanch water, boil water and cook for about 5 minutes.

Step 2: scrape off the excess fat in the pigskin, pull out the hair on the surface, and then clean it.

Step 3: cut the cleaned pig skin into coarse silk, put it into the pressure cooker, add water, the amount of water just does not exceed the pig skin, add ginger, cooking wine, boil over medium heat, then turn to medium heat for about 15 minutes.

Step 4: beat the cooked pig skin and soup into paste with a cooking machine, pour them into a bowl to cool, cover them with fresh-keeping film, and put them in the refrigerator for one night.

Step 5: cut the scallion, shred the ginger, pour in about 100ml water, rub it with your hand, and let it stand for about 10 minutes.

Step 6: take 350 grams of pig skin jelly, thin cut off the surface of a layer (do not cut it, I did not cover the preservative film, the surface is a little dry), and then chopped.

Step 7: put the minced meat into a large bowl, pour in the onion and ginger water in step 5, stir until strong, then add the minced frozen meat skin, add the pepper powder (if there is no pure pepper powder, you can also soak the pepper and onion and ginger together), and stir the salt evenly.

Step 8: take 100 grams of flour (ordinary flour can be) into the basin, into the just boiled water, stir into a ball with chopsticks.

Step 9: then add the remaining flour, slowly add cold water to make a soft dough, knead smooth. (the dough can be easily rubbed smooth after standing for 30 minutes.). Cover with wet cloth and wake up for 30 minutes.

Step 10: take a proper amount of dough, rub it long, cut the dumpling (slightly larger than the dumpling), and roll it round.

Step 11: wet the drawer cloth, pack the right amount of meat stuffing, and open it into the steamer at intervals.

Step 12: add water to the pan, bring to a boil over medium heat, bring water to a boil and steam for about 10 minutes.

Step 13: eat it directly or dip it in vinegar. It's delicious.

Materials required:

Pigskin: 500g

Pork stuffing: 750g

Flour: 550G

Water: moderate

Scallion: right amount

Ginger: moderate

Cooking wine: moderate

Pepper powder: right amount

Vinegar: right amount

Note: frozen pig skin, minced and then added to the meat, so that the bun better package.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiao Long Guan Tang Bao