Steamed dumplings with crab roe

Steamed dumplings with crab roe

Introduction:

Production steps:

Step 1: wash the hairy crabs and steam them in advance.

Step 2: remove the crab meat with the crab removal tool.

Step 3: take it all and put it into a bowl.

Step 4: pour the oil into the pot, pour the removed crab shell into the pot, stir fry over low heat, and slowly boil out the crab oil.

Step 5: boiled crab oil.

Step 6: pour the removed crab meat into the oil pan and stir fry it until fragrant.

Step 7: set aside.

Step 8: put the pigskin into a cold water pot, boil until boiling, and remove the froth with cool water.

Step 9: blanch the pig skin, green onion, ginger into the electric pressure cooker, drop cooking wine, fish sauce to remove the fishy smell, pour in a small amount of water to stew until soft rotten.

Step 10: put the fried crab meat into the minced pork, pour in a little crab oil, and stir well.

Step 11: add onion, ginger, sugar, soy sauce, salt seasoning, pour in a small amount of soup (cold boiled water), stir up.

Step 12: take out the cooked pig skin, put it into the cooking machine and beat it into mud.

Step 13: after beating, pour it into a bowl, add a small amount of boiled pig skin soup, stir it into a thin paste, cool it in the air, and then refrigerate until set.

Step 14: add water to the flour and stir it into snowflakes.

Step 15: knead into a smooth dough and knead for 20 minutes.

Step 16: take out the frozen pig skin and cut it into small pieces.

Step 17: add the seasoned minced crab meat in batches.

Step 18: stir well and set aside.

Step 19: divide the dough into small pieces.

Step 20: take a portion of the preparation, roll it into thin slices, and wrap it in the stuffing.

Step 21: make a bun.

Step 22: steam over high heat for 6 minutes, turn off the heat and remove the lid after 3 minutes.

Materials required:

Minced pork: 200g

Crab meat: 8 crabs (disassembled)

Pig skin jelly: right amount

Medium gluten flour: 300g

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Fish sauce: moderate

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Soup: right amount

Note: 1, no soup can be replaced with cold water. 2. Flour according to different water absorption, add appropriate amount of water. 3. The soup in the soup bag depends on the water content in the stuffing. The production of pigskin jelly should not be too thick or too thin. If it is thick, it is thick and has no soup. If it is thin, the skin is easy to be damaged. Therefore, the pigskin should be mixed with an appropriate amount of soup according to the ratio of 1:1. 4. Whether the soup bag is delicious or not has a certain relationship with folds, generally more than 18 folds, or even more. The stuffing is not easy to ripen if it is less. The skin is thick without juice.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh