Home made soup pouches(jia ting zi zhi guan tang bao )

Home made soup pouches

Introduction:

"Frozen pork skin for soup filling"

Production steps:

Step 1: skin, a Jin 9.5 yuan, first simple rinse

Step 2: when washing meat skin, boil water in the pot, please ignore the dirty stove, and do not clean up after lunch

Step 3: wearing fat gloves must be disgusting.

Step 4: bring the water to a boil and cook over high heat for 5 minutes without covering

Step 5: take it out, let it cool, hang up a layer of fat oil with a knife, and scrape it clean

Step 6: pluck the pig's hair. The meat of golden gong is good, with little hair

Step 7: put cold water in the pot, put the skin into the pot, cook for at least 1.5 hours, with proper amount of water

Step 8: Boil

Step 9: cook the meat over high heat for a few minutes, then turn the heat down. About half an hour later, take out the skin of the meat, cut it into thin strips, and then throw it back to continue cooking for about an hour

Step 10: when waiting, you can make other things, such as stuffing, chopped green onion and ginger, salt, soy sauce, chicken essence, pepper powder, cooked oil and sesame oil

Step 11: mix well

Step 12: cold water and noodles, a little bit, so easy to grasp the amount, stir with chopsticks

Step 13: stir it like this and press it

Step 14: press and press

Step 15: press it like this, seal it with plastic wrap, hold it for a while, about 20 minutes

Step 16: freeze the pig skin out of the pot

Step 17: pour out a small plate less, cool quickly, leave a large basin can be put in the refrigerator to keep fresh, take it out at any time to eat, beauty, remember to put it in the refrigerator at room temperature, hot things in the refrigerator is not good for the refrigerator

Step 18: knead the dough

Step 19: cut into small pieces

Step 20: it's not much bigger than the dumpling skin. It must be very thin to make a crystal bag. If it's too thin, it's easy to leak. Master it by yourself

Step 21: it's cold in the northeast, 30 degrees below zero. Put it on the windowsill outside, and it will be formed quickly. It will be processed into small pieces

Step 22: as shown in the figure

Step 23: the first finished product, haha

Step 24: please ignore the ugly steamed buns, dumplings and so on, just can't do this well

Step 25: Boil the water and put it into the pot again. The fire lasts for 8 minutes. After a long time, it will leak and the soup will be gone. When rolling the skin, it must be thin, much thinner than the dumpling skin, and also the thick edge in the middle

Step 26: the skin is still a little thick this time. The soup has been sucked out. It's very hot and fragrant. Let's eat soup dumplings together...

Step 27: finished product

Materials required:

Skin: 1 jin

Flour: 200g

Pork stuffing: 200g

Water: 1500g

Scallion: 10g

Ginger: 10g

Cooked soybean oil: 20g

Chinese prickly ash noodles: 5g

Soy sauce: 5g

Chicken essence: 5g

Salt: 10g

Note: be sure to boil the water, and then put the steamed bun into the stuffy pot, that is, the steamer

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Jia Ting Zi Zhi Guan Tang Bao