Tang Bao

Ingredients: 300 grams of flour, 500 grams of pork, 4 chicken feet, 1 shallot, 1 egg yolk, 3 slices of ginger, salt, chicken essence, five-spice powder, light soy sauce, and sesame oil.

🍊practice:

1.Clean the chicken feet and chop into two sections, and clean the pork skin.

2.Boil the cleaned chicken feet and pork skin in a pot under cold water, boil the bleeding fat, remove it and rinse with clean water, chop the chicken feet again, and shred the pork skin.

3.Put the cut pork skin and chicken feet into the pot, add appropriate amount of water, a little light soy sauce, boil on high heat, reduce the heat and simmer until the soup thickens and half of the soup is left.

4.Pour the cooked soup into a bowl and let it cool, cover with a lid or cling film and refrigerate for 4 hours.

5.Put the flour into the basin, add an appropriate amount of warm water, stir with chopsticks to make the flour all become cotton-like, then knead the dough and seal it for 20 minutes.

6.Clean the shallots and chop the minced green onions, mince the ginger, and clean the pork. Use a mincing machine to make meat filling and put it into a bowl. Add the minced green onion and ginger, then beat in an egg yolk, add five-spice powder, salt, chicken essence, raw Pump in one direction and stir evenly.

7.When time is up, take out the skin jelly, put it upside down on the chopping board, and cut into even small dices.

8.Put the chopped aspic into the minced meat, add a few drops of sesame oil and stir evenly, cover with plastic wrap and put it in the refrigerator for another 15 minutes.

9.Take an appropriate amount of dough and knead it into a smooth round strip, and cut it into evenly-sized noodles, which are bigger than dumplings.

10.Sprinkle a little flour, flatten the dough, and roll it into a thin dough.

11.Put an appropriate amount of stuffing on the dough, start from one direction and close in the middle, until it is tightened, the soup bag is wrapped.