1.香菇切末、皮凍(dong)切末;
2.將(jiang)豬肉(rou)(rou)末加水(shui)分次加入,攪打肉(rou)(rou)陷至上勁,水(shui)肉(rou)(rou)融合,撒少許姜末和肉(rou)(rou)皮凍、鹽、醬油、味精、黃(huang)酒、糖(tang)、香油拌勻(yun),制成餡料;
3.面粉加(jia)冷(leng)水,揉擦成(cheng)(cheng)團搓(cuo)成(cheng)(cheng)條(tiao),下劑,搟成(cheng)(cheng)邊薄底略厚的皮子(zi),包入餡料,捏(nie)成(cheng)(cheng)包子(zi)形;
4.上籠用旺火蒸約8分鐘,見包子(zi)呈玉色(se),底不(bu)粘手即熟;
烹飪技巧: