Main ingredients: 600g wheat flour, 600g lean and fat pork,
Excipients: 350 grams of frozen pork skin,
Seasoning: 10 grams of green onion, 5 grams of ginger, 6 grams of salt, 6 grams of sugar, 6 grams of soy sauce, 10 grams of cooking wine, 3 grams of monosodium glutamate, 2 grams of pepper, 15 grams of sesame oil, 25 grams of lard
1. Peel the scallion and ginger, wash them, smash them with a knife, add appropriate amount of water, mix them slightly, and press out the juice of scallion and ginger; freeze and chop the skin of meat, set aside.
2. Wash the pork, chop it into minced meat, put it into a basin, add soy sauce, cooking wine, monosodium glutamate, sugar, refined salt, pepper, onion and ginger juice, stir while adding appropriate amount of water, and then add minced meat, sesame oil and lard after stirring until it is strong.
3. Pour the flour into the basin, mix it with cold water, knead it well, then knead it into thin strips, divide it into several flour agents, roll it into round skin, wrap it in stuffing, and knead it into steamed buns in the shape of crucian carp’s mouth, which is the green body of soup dumpling.
4. Put the steamed buns into the steamer, put them on the boiling water pot, steam them with high heat for five or six minutes. When the steamed buns are bubbling, the soup is overflowing, and the skin color is transparent, they can come out of the steamer.