1.香(xiang)菇切末、皮凍(dong)切末;
2.將豬肉末加水分(fen)次加入,攪打(da)肉陷至上勁,水肉融合,撒(sa)少(shao)許(xu)姜末和肉皮凍、鹽、醬油(you)、味精、黃酒、糖、香油(you)拌勻(yun),制(zhi)成餡料;
3.面粉加冷水,揉擦成(cheng)團搓成(cheng)條,下(xia)劑(ji),搟(xian)成(cheng)邊薄底略(lve)厚(hou)的皮子,包(bao)入餡(xian)料,捏成(cheng)包(bao)子形;
4.上籠用旺火蒸約(yue)8分鐘(zhong),見包(bao)子(zi)呈(cheng)玉色,底不粘(zhan)手即熟;
烹飪技巧: