Xiaolongbao with Fresh Pork and Horseshoe

1. Cut scallions, ginger, and horse hooves into small cubes.

2. Use a juicer to squeeze scallions and ginger into scallion ginger puree.

3. Mix the above seasonings with the meat filling.

4. Use chopsticks to stir in one direction until it becomes viscous, then refrigerate in the refrigerator.

5. At this point, start kneading the dough and put it into a steaming pot with hot water for fermentation.

6. Continue until the dough expands by about twice its volume.

7. Rub and release the dough, then roll it into long strips and divide them into evenly sized dough pieces.

8. Roll the dough into circular pieces with a rolling pin, wrap it with an appropriate amount of filling and seal it. The specific wrapping method depends on the individual. After packaging, put it in the steamer for secondary fermentation, which takes about 10-15 minutes.

After waking up, boil the water in the steamer over high heat, put the buns in and steam for 15 minutes, then turn off the heat. If you take off the lid in five minutes, the delicious Xiaolongbao will come out!