Xiaolongbao in soup --24 pictures explaining the practice of authentic Xiaolongbao

1. Pour an appropriate amount of flour into a basin. It's best to use high gluten powder.

2. Pour in an appropriate amount of warm water (warm water can be used in winter, cold water can be used in summer, with a little salt added).

3. Live in a flocculent state.

4. Continue to warm up the water.

5. Repeat several times until the dough is completely dry and wet, with a smooth bowl, hands, and face.

6. Cover with a damp cloth and apply the mask.

After 10 minutes of losing face, continue to knead.

8. Repeat several times until the dough is very smooth and firm.

9. Prepare the ingredients for filling. In general, the ratio of soup filled buns and meat filling to high soup is about 3:2.

10. Cut ginger into fine powder (ginger powder and sauce can also be used).

11. Take a large bowl, pour in meat filling (about 500g), add one spoonful of ginger, one spoonful of salt, one spoonful of sugar, half spoonful of chicken essence, half spoonful of monosodium glutamate, two spoonfuls of light soy sauce, one spoonful of dark soy sauce, and three spoonfuls of sesame oil. (The seasoning can be adjusted according to one's own taste).

12. Grab and press the meat filling and seasoning with your hands, and rotate them in one direction.

13. Mix the meat filling and seasoning completely.

14. Add broth and stir vigorously with your hands (using chopsticks is also acceptable, but it doesn't feel good with your hands, but make sure your hands are clean)

15. Add high soup and stir vigorously, then add high soup and stir vigorously, repeating several times.

16. Until the filling and broth completely blend, the filling expands but coagulates.

17. Take a piece of battered noodles, knead them into long strips, and cut them into appropriate sized dumplings. The size of the dumplings made during peacetime is similar.

18. Flatten and roll into the original piece.

19. Pack in the filling.

20. Cure into 18-24 folds.

21. The cute little bun is ready.

22. After wrapping everything, let it stand for 5 minutes.

23. Put it into a steamer with a certain amount of space left.

24. After steaming over high heat, put it into a steamer and steam over high heat for 8 minutes.