First of all, the first step is to make the core ingredient in this soup filling bag, skin jelly. Prepare 500 grams of pigskin first, then scrape off the mud on the pigskin, and clean it with clear water after treatment. Put shallots, ginger slices, a little high-alcohol liquor and cooking wine into a pot and rinse with cold water. After boiling, remove the foam, add 3g red pepper, and continue cooking for 10 minute. Cook the pigskin thoroughly before taking it out. Wash it with warm water to wash off the foam and residue attached to it, then remove the excess fat from the pigskin, cut it into small pieces, and then put it into a cooking machine for fine grinding.

Then put the soup boiled by pig bones and old hen into the pot, and then add chopped pig skin, a piece of broken ginger, 3 grams of pepper and 3 grams of white buttons. Boil pigskin, add 20g of high-alcohol liquor after boiling, and continue to cook for half an hour to make the colloid of pigskin fully boil, while stirring the bottom of the pot to prevent pigskin from sticking to the bottom of the pot. After boiling, the residue is filtered out by leakage, the soup is naturally cooled, sealed with plastic wrap, and put in the refrigerator for one night to make the jelly better shaped.

The next step is to make dough. First, prepare 500 grams of medium gluten or high gluten flour. The accuracy of medium-gluten flour is higher, so the dough is not easily broken by the steam in the steamed bread. Add 5 grams of salt and mix well, add 250 grams of warm water to make the flour flocculent, add 30 grams of salad oil, knead the dough until smooth, seal it with plastic wrap and wake it for 50 minutes.

Next, we began to adjust the stuffing. First, we prepare a catty of pork belly stuffing, and add 3g pepper, 2g spiced powder, 50g onion Jiang Shui, 5g chicken essence and monosodium glutamate,10g cooking wine, 30g soy sauce, 20g oyster sauce, 5g white sugar and 30g sesame oil. Finally, we add chopped green onion, then stir to disperse the stuffing and stir in one direction. Cut the jelly into pieces, then add the prepared stuffing, the ratio of stuffing to jelly is 1: 1.5, and stir evenly again to complete the stuffing of the soup-filling bag.

Then knead the dough evenly for a while, so that the dough is more energetic and not easy to break. After kneading, knead the dough into long strips and then cut it into flour. Roll the dough thin and wrap it with stuffing. Next, start steaming. Boil the water first, and then put it in the wrapped soup bag. Finally, cover the pot and steam for 20 minutes. The temperature of steamed soup packets must not be too high, otherwise the soup in steamed buns will produce a lot of steam and break the skin. After the steamed soup bag is out of the pot, the soup is full, and the juice will burst when you pinch it gently. Real juice is fresh and tender.