The method of filling soup bag with chicken juice(ji zhi guan tang bao de zuo fa )

The method of filling soup bag with chicken juice

Introduction:

"When filling soup bags, you should pay attention to the thin skin, the stuffing and most of the juice. If you take a bite, the soup overflows. If you are a little more polite and bite a small hole, while slowly sucking the soup, while savoring the delicious flavor of the meat, it is really a kind of enjoyment

Production steps:

Step 1: take the "frozen" out of the refrigerator and chop it up;

Step 2: put it into the meat stuffing and stir it evenly. The ratio of jelly and meat is about 1.5:1 (I prepared a little less jelly this time);

Step 3: add warm water to the flour and make a dough, cover it and take it out for about 15 minutes, and roll it into a slightly larger soup wrapper than the dumpling skin;

Step 4: put the skin of the steamed bun into the palm, add the stuffing, and wrap it into a steamed bun;

Step 5: after boiling water, steam it for 8 minutes, and then take it out of the pot. When eating, dip it in ginger vinegar to remove the greasiness;

Step 6: Look: bite a small hole, and the soup immediately fills the spoon and drops into the vinegar bowl.

Materials required:

Pork leg: 500g

Chicken feet: 500g

Flour: right amount

Egg: one

Warm water: moderate

Soy sauce: 2 tbsp

Raw soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Sesame oil: a little

Onion and ginger powder: appropriate amount

Zanthoxylum bungeanum: right amount

Fuel consumption: moderate

Thirteen spices: appropriate amount

Salt: right amount

Pepper: right amount

Sugar: right amount

Note: 1, steamed bun skin with warm water and noodles, steamed bun skin is not hard; 2, Xiaolong soup thin and easy to rot, steamer can be padded with vegetable leaves or corn skin, prevent skin rotten soup leakage.

Production difficulty: ordinary

Process: steaming

Production time: one day

Taste: salty and fresh

Chinese PinYin : Ji Zhi Guan Tang Bao De Zuo Fa