Chicken soup(ji zhi tang bao )

Chicken soup

Introduction:

"My son likes to eat soup dumplings very much. Every day he asks if he wants to eat soup dumplings this morning. I have tried it several times, and this time it's the best one. I'll send it to you and learn from you together!"

Production steps:

Step 1: prepare the right amount of meat stuffing

Step 2: peel and cut the yam (sorry for the bad light and unclear photo)

Step 3: after mincing the meat, add the Chinese yam powder to mince it, and then add the water hair fungus to chop it into minced meat. After boiling the chicken feet in high heat, boil it in low heat for 1 hour, take out the chicken feet, leave the juice to cool and coagulate, put it into the meat and chop it into minced meat together, add salt and cooking wine, mix well and set aside

Step 4: prepare the right amount of dumpling skin and water

Step 5: put water on the dumpling skin and add some meat stuffing

Step 6: knead the pleats and wrap them into buns

Step 7: add water to the pot, add the bamboo curtain, and apply proper amount of oil on the bamboo curtain (the first use of the bamboo curtain)

Step 8: stack the soup bags neatly on the bamboo curtain

Step 9: bring to a boil over high heat, turn off the heat after 8 minutes, simmer for 3 minutes, and then open the lid

Step 10: add appropriate amount of vinegar, chicken essence, sugar and sesame oil to the saucer and mix well

Step 11: juicy and delicious chicken soup bag is on the table!

Materials required:

Meat stuffing: right amount

Yam: right amount

Auricularia polytricha: right amount

Chicken feet jelly: right amount

Dumpling skin: right amount

Salt: right amount

Cooking wine: moderate

Note: 1. You can make your own ingredients (mushrooms, bamboo shoots, etc.) in the meat stuffing. 2. You can roll the dumpling skin by yourself, or you can buy the ready-made dumpling skin directly. 3. You can add chicken claw juice or frozen meat skin to the soup. 4. Bring the soup to a boil over high heat, steam over low heat for 8 minutes, and then turn off the heat and simmer for 2-3 minutes before opening the lid to avoid the soup collapse

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ji Zhi Tang Bao