How to make soup dumplings?

Speaking of Zhenjiang Banquet Spring's Xiaolong soup dumplings, I believe there is no Zhenjiang people do not know, the thin skin under the bread with a packet of delicious soup, if you do not know the correct way to eat, it is very easy to scald the tongue, so let a lot of the first time to eat soup dumplings of the people on it is both love and hate! Some time ago, I watched the tip of the tongue in China, there are talking about the panda's favorite soup dumplings, while the baby has not come out before, can not help but try to try to do it yourself! The key to making soup dumplings is to make a skin jelly first, you can use pork rinds, pig trotters, chicken claws which are high in collagen, and the cheapest and easiest to deal with in Australia is probably going to be the chicken claws!"

Materials for making skin jelly: Huadiao wine, chicken claws, ginger half a kilogram of chicken claws processed and cleaned first boiled and then washed, add ginger and 2 tablespoons of Huadiao wine and 1 liter of water boiled on high heat and then turned to low heat to cook for about 1 hour to cook until the meat is very forgiving to come off from the bones on the can be just take the soup, or can be removed some of the meat down to put it in the soup, add the right amount of salt, pepper and. MSG to taste, cool and put in the refrigerator for a night to freeze.

Top: 200 grams of flour add 110 grams of cold water and dough, and good dough wrapped in plastic wrap to wake up for at least 30 minutes or more 150 grams of meat, shrimp 50 grams of meat jelly 150 grams of green onions and ginger (here the amount of meat jelly determines the amount of soup soup dumplings, so as long as the package, as much as possible to put a little more panda do jelly on the side of a little bit of water, did not add a lot of it).