Family members often worry about what to eat for breakfast, because they don't have a good appetite in the morning, but breakfast outside is not good for a long time, so they decide to cook at home. Just a few days ago, it was the weekend, and the children were going to school, so they made a delicious soup-filling bag. Now steaming a few in the morning is enough for a family's breakfast. Needless to say, it is nutritious and healthy, and it is made of materials that you like. In fact, it's easier to do, so it's better to do it at home.

The essence of soup packets is stuffing, and the jelly mixed in the stuffing usually needs to be prepared a few days in advance. Prepare 300g fresh pigskin, wash pigskin with clear water, pour appropriate amount of clear water into the pot, and boil pigskin with cold water. It takes ten minutes to cook for the first time It's time to take out the pigskin, scrape off the fat and hair on the surface, and continue to cook the pigskin in a pot, preferably a pot of water, until the pigskin can be easily poked out with chopsticks.

Cook the pigskin, take it out and rinse it, spin off the water, put it in a wall-breaking machine, pour in a proper amount of hot water, and break the pigskin until it is fine and has no residue, about two minutes. Shred all pigskin and pour it into a clean pot, and continue to add appropriate amount of hot water. The soup will not be too thin or too thick. Bring the pot to a boil with a big fire, stir it with a silicone spatula while cooking, just to avoid boiling, stir it slowly until the pot boils, then pour the pigskin soup into a plate to cool, remove the floating oil on the surface, and store it in the refrigerator.

Prepare two slices of ginger and a few shallots. Wash the green onions and cut them into small pieces. Put them all in the cooking machine. Add appropriate amount of water and stir to form Jiang Shui. The role of green onions and ginger is also to remove fishy smell. Chop more than half a catty of lean meat into delicate fillings and season with a little cooking oil, edible salt, soy sauce and pepper. In the process of stirring the stuffing, add onion and Jiang Shui twice, and then stir in the same direction with chopsticks.

At this time, the jelly should be taken out and chopped. It can also be broken directly with a cooking machine. Add the jelly into the meat stuffing and mix thoroughly. The ratio of meat stuffing to jelly is one to one, and the meat stuffing is constantly stirred in the same direction until there is some resistance. All the fillings will be kept in the refrigerator for one hour. They will be more shaped after freezing, and jelly will not turn into water quickly, so it will be easier and simpler to wrap.

On the other hand, prepare a proper amount of medium-gluten flour, add a little edible salt, pour a little boiling water, stir it with chopsticks into a flocculent shape, and then knead it into dough by hand. Then add a proper amount of cold water, knead the dough into a smooth surface, cover it with plastic wrap and seal it for more than half an hour. After the dough wakes up, rub it a few times, and the air inside will be kneaded into long strips, divided into uniform small doses, and rolled with a rolling pin into a dough sheet with a thick middle and a thin edge, and the skin of the dumplings will be ready.

The stuffing is almost frozen and can be taken out. Dig a proper amount of stuffing with a spoon and put it on the dough. Knead according to the method of wrapping steamed buns. The wrapped soup packets are sealed in a box and frozen in the refrigerator. You can do it for several days at a time. When you want to eat glutinous rice balls, take them out, put some water in the pot and boil the soup.