How to make Xiaolongbao juicy?

Xiaolongbao can be eaten all over the country nowadays, but why are Xiaolongbao different in some regions? In addition to its unique appearance, the fillings inside are also very distinctive. For example, some dumplings contain soup, and when you take a bite, your mouth is filled with the fragrant flavor, and the taste is really hard to forget. So, how to make Xiao Long Bao juicy?

This is a very important step when making soup dumplings.

The juicy and delicious taste is one of the main characteristics of Xiaolongbao. Making jelly is the key to a juicy filling.

Step one: make the jelly.

1. Ingredients: 500g raw pig skin, 10g green onion, 15g ginger

2. Seasoning: 15CC rice wine, salt, MSG, and pepper as appropriate.

3. Add cold water to the pig skin and cook over high heat for 2 minutes.

4. Remove fat from the skin and pluck the pig hair.

5. Put 1500CC of water in the pot, add 500g of raw pork skin, 10g of green onion, 15g of ginger, 15CC of rice wine, salt, MSG and pepper powder as appropriate, and cook on low heat for 90 minutes until the meat is tender.

6. Remove the skin and chop it into small pieces.

7. Pour it back into the soup pot and cook for a while

8. After cooking, pour into a bowl and let cool.

9. Pour out the cooled jelly.

Step 2: Making the filling

1. The characteristics of Xiaolongbao are its freshness, tenderness and juiciness.

2. Ingredients: 500 grams of pork, 200 CC of onion and ginger water, 7 grams of salt, 5 grams of MSG, 15 grams of sugar, 15 CC of soy sauce, and appropriate amounts of lard and sesame oil.

3. Chop the frozen meat into small pieces using a vegetable cutter.

4. Put it into the container.

5. 500 grams of pork, 7 grams of salt, 5 grams of MSG, 15 grams of sugar, 15CC soy sauce, stir.

6. Add 200cc of scallion and ginger water (the recipe will be provided later) and stir, stir in the same direction, and finally add sesame oil.

7. Add the same volume of jelly as the meat filling, add lard and stir.