1, raw materials: fresh pigskin 500g, white gourd 600g, fish gizzard 150g, ham 30g, cucumber skin 30g, egg skin 1 slice, ginger 25g, scallion 50g, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence and dry and wet starch.

2. Practice:

1

Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, salt, pepper, cooking wine and chicken essence, cover it, heat it until the pigskin becomes juice, open the cover after cooling, remove the residue, pour the soup into a square plate, cool it, put it in a refrigerator and cut it into balls with a diameter of 2 cm.

2

Peel the wax gourd, cut it into 15cm square pieces, then cut it into large pieces, *** 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Cut the red cherry into fine powder.

three

Roll the bean jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it evenly with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to form green crystal soup packets. Put it in a cage, steam it on high fire for about 5 minutes, then take it out and put it on a plate.

four

Wash the pot on fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot. Try the delicious Nanjing soup packets quickly!