The Ming and Qing dynasties, the freshness of the crab roe soup dumplings is extremely famous. This traditional snack in Jiangsu has attracted many foreign diners to seek flavor. Take a long straw to eat the crab roe soup dumplings, first suck the mellow soup, and then taste the filling and crust with ginger and vinegar, and you can't help but praise it as a delicacy on earth!

Ingredients: crab roe, crab meat, lard, lard, minced ginger, minced green onion, starch, minced pork, flour, yeast, soy sauce, oyster sauce, cooking wine, salt

Steps:

Steamer pot of boiling water, put the crab steamed.

Take out the crab and detach the crab meat and crab yolk.

Cut the lard into small pieces, put them into the pot, pour in the right amount of water to simmer the lard.

The lard should be simmered until it turns burnt brown, then fish out the meat residue, and the lard will be simmered.

Put crabmeat and crab roe in the pot and simmer until the lard turns yellow.

Pour the yeast into the warm water (no more than 35 degrees) and stir well.

After the yeast is completely dissolved, pour it into the flour and stir well.

Mix the flour into a floury mixture and knead with your hands to form a smooth dough.

Cover with a bowl and let rise. Allow the dough to rise until it doubles in size and forms a honeycomb.

Warm the pork rind jelly in the microwave for a short while to let it melt.

Add ginger, green onion, cooking wine and salt to the minced pork and mix well.

Pour in the crabmeat filling and mix well. Pour in oyster sauce and soy sauce.

As for why the crab roe soup dumplings are juicy, the key lies in the addition of pork skin jelly. Add the pork skin jelly and mix well. Then add a little starch and mix well. The color is not enough, you can slightly add a little bit of dark soy sauce.

Take out the fermented dough and knead out the air bubbles.

Roll it into a long strip, cut it into small dosages with a cutter, and then roll it out with a rolling pin to form a dough that is thick in the center and thin at the edges.

Place the crabmeat filling on the crust and pinch the crust together. Let the buns rest for about 30 minutes to ferment. (Fermented buns will get bigger)

Pour water into a steamer and boil until warm, then put the buns on to steam.

When the water in the steamer boils, steam for about 20 minutes more and turn off the heat, and finally simmer for 5 minutes and the crab roe soup buns will be ready to come out of the pot.

When tasting the crab roe soup dumplings, you can eat it with ginger and vinegar according to your taste.