1. Making crab yellow soup dumplings is most afraid of breaking the skin and leaking soup, so the flour must use high-gluten flour with high gluten. Adding a small amount of Chencun water and salt to the dough for 2 minutes can effectively increase the gluten of the flour. When mixing dough, you should also add water while stirring, so that the water can fully contact the dough to increase the toughness of the dough.

2. When making dough, be sure to make the dough slightly thicker in the middle and thinner at the edges. In this way, the steamed buns can be prevented from "falling off the bottom" when they are put on the plate, and secondly, the dough can be prevented from being soaked thoroughly at the end of eating without biting.

3. when the steamed buns are collected, they should be tightened, and there must be no gaps, otherwise the dough will shrink when steaming, and the steamed buns will leak soup.

4. When steaming crab-yolk soup dumplings, the steam should not be too strong, otherwise it will break through the dough and cause the soup to leak out, so it is best to use the old steamer. If a steamer is used, the steam quantity can be controlled at a medium level.

5. Before the crab-yellow soup bag is put on the plate, it is necessary to iron the plate with boiling water and drain the water repeatedly, which not only has the function of heat preservation, but also prevents the dough from sticking to the plate and not being clamped.

6. Ginger and vinegar are essential. Crab-yellow soup packets are full of flavor, so it is difficult for guests to taste the fresh flavor of the stuffing immediately after drinking the soup. It is necessary to add some ginger and vinegar to blend them.

7. The dough of crab-yellow soup dumplings has not changed much. Many masters have made great efforts to make many new stuffing hearts. The proportion of stuffing in crab roe soup is not fixed. There are four proportions of crab roe and jelly: 1:1,1:2,1:3,1:4. 1: 4 is the best and the cost is well controlled. In addition to adding crab roe and jelly, some hotels also add a little minced meat to reduce the amount of crab powder and make jelly soup packets. Or add shrimps and diced bamboo shoots to adjust the taste. Now there is also a kind of puffer fish crab roe soup bag which is very popular, that is, puffer fish meat is made into paste, seasoned and added to the stuffing, which is delicious.