How are steamed buns made? How to prepare the meat stuffing inside?

Put the chopped fresh meat foam into the seasoning, stir the cooked pork skin soup and the meat foam evenly, and then wrap it with the bought dumpling skin like a steamed stuffed bun. After steaming, it is very delicious to eat in your mouth. The soup inside is delicious and the meat is tender and refreshing! Pork dumplings need seasoning first. Add a proper amount of salt, ginger powder, thirteen spices, oil consumption and light soy sauce to the pork stuffing, stir well, add a little cold boiled water and vegetable oil and stir again. It is best to choose pork belly for making steamed buns, and you can put more oil. Rub the dough into strips, pull it into 60 pieces, flatten it one by one, roll it into a round thin skin, add stuffing, roll it up, roll it into small steamed buns and put it into a steamer.

It must be made of old flour, so that the aroma of fermented flour can be fully exerted! In order to be juicy, you must add soup or jelly. To be fresh, you have to choose meat, usually Sanqi, or 46! Chop the meat stuffing, add seasoning, add broth or chop the stuffing with a knife, so as to keep the flavor of the meat. When choosing meat slices, it is best to be fat and thin, and the taste is delicate and smooth. Stir the minced meat clockwise to make it firm, and chopsticks will not fall off when inserted into the minced meat! Put a proper amount of pigskin into a pressure cooker, add ginger, pepper, star anise, cooking wine, cinnamon and other materials, add water to pressurize, take out the ingredients after the pigskin is pressed, remove the excess oil from the pigskin, cut into pieces, and cook with the previous soup until it melts.

Generally, the sink with six or two waters is a little salty, so you can add vegetables directly without secondary seasoning, but the meat stuffing with one kilogram of water is just right to eat pure meat stuffing, but the meat stuffing with vegetables will be lighter, so when adding vegetables, you need secondary seasoning, lean meat, cooking wine, soy sauce, sweet noodle sauce, sesame oil and other seasonings to stir together, and then use sugar and monosodium glutamate to refresh. This is the traditional batching practice, and the batching weight,