Filling soup bag

Filling soup bag

Introduction:

"Guantangbao, my friend said that she had eaten it in Wuhan and that it was a Wuhan snack. I also heard that it was the most famous one in Shanghai. After checking, it turned out that Kaifeng in Henan was the first. But my husband said that the most authentic one is the soup filling bag made by the bean eating mother in my family. Ha ha, life is just like this. I have a good mood every day. "

Production steps:

Step 1: mix 2:1 flour with water and let stand for more than 30 minutes.

Step 2: pork stuffing and seasoning. (the meat stuffing is washed in advance and ground by oneself)

Step 3: stir in one direction until sticky.

Step 4: freeze the frozen skin and dice it

Step 5: put it into the meat mixture.

Step 6: just stir

Step 7: wake up the good noodles and make them about the same size as the dumplings.

Step 8: fill in the stuffing and put in a few pieces of frozen diced pork skin

Step 9: make a bun and wrap it one by one.

Step 10: put on the drawer. Because it's not hair noodles, don't leave too much space.

Step 11: after boiling, steam over high heat for 7 minutes, turn off the heat and simmer for 1 minute. It's good to fill the soup bag with rich soup. It smells good. It's a pity that the guest forgot to take a picture of it. Let's talk about it next time.

Materials required:

Pork: 500g

Meat jelly: 300g

Common flour: 500g

Water: 250g

Salt: right amount

Soy sauce: moderate

Chicken powder: right amount

Oyster sauce: right amount

White pepper: right amount

Ginger: right amount

Scallion: right amount

Sesame oil: appropriate amount

Precautions: blanch the pigskin with water, clean it up, then cut it into small pieces, put it into the pot, put a star anise and a piece of ginger, cook it for about half an hour, then pick out the star anise and ginger pieces, smash them with a blender, put them into the freezer, and set them after half an hour. It depends on the situation, and the setting shall prevail.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh