How to make thin-skin buns

Diseases caused by diet can’t be bought back. If you understand this sentence, would you still dare to eat everywhere? Although there are conscientious businesses, most of them are not. So to save your life, you'd better go home and do it yourself. And now, let me teach you how to make thin-skin buns.

1. Ingredients: flour, salt, lamb leg, mutton fat, chicken essence, cooking oil, pepper powder, cumin powder

2. The ratio of lamb leg meat to mutton fat is: 2/3 lamb meat and 1/3 mutton fat. The ratio of onion to meat is 1:1. Cut the selected ingredients into small pieces for later use.

3. Use appropriate flour and salt to make the dough. The dough must be hard and not too soft. The salt must be appropriate. Knead the dough into a smooth dough, cover it with plastic wrap, and let it rest for 20 minutes.

4. Mix the chopped ingredients with appropriate amount of salt, chicken essence, water and oil, add some cumin powder and black pepper powder and mix well.

5.Pinch the dough into thumb-sized pieces and roll them into round pieces. The thinner the skin, the better.Put appropriate amount of meat filling on the pieces and wrap them into the shape of a cockscomb.

6. Boil water in the steamer over high heat, brush the bottom of the steamer with oil and put the wrapped buns into the steamer

7. Steam over high heat for 20 minutes.

8. It is white and shiny, with a paper-thin skin, tender and oily meat, and has the rich sweet flavor of Xinjiang onion (piyazi). It is very refreshing and delicious.

9. Usually sprinkle with pepper and onion when eating

Whenever we see someone else cooking a delicious meal, we are bound to be envious. Don’t worry now, just try making thin-skinned buns yourself according to the above instructions.