How to make crab-yellow soup packets, and how to make them delicious.

materials?

2 or 3 or 4 or 5 crabs can all be

ground pork 25g

pork skin 1g

chicken soup or stock 5g

salt

sugar

soy sauce

chopped green onion

Jiang Mo or ginger powder

shrimp seeds

oil

steam the crab to get the meat

put a little salad oil in the pot and stir-fry the crab meat. Stand by.

Make skin jelly one day in advance, which is the soup in the steamed stuffed bun. After cleaning the skin hair and fat residue, put water in the pot to boil the skin, then pick it up and cut it into filaments.

put shredded pork and stock together in a pressure cooker and cook until soft and rotten.

then take out the skin and smash it with a cooking machine. After being smashed, it looks like a white thick soup, then pour the pork skin soup back into the pot and add some salt to cook for a while. Pour it into a lunch box container, cool it and put it in the refrigerator.

prepare the meat stuffing. Add onion, Jiang Mo, salt, sugar, soy sauce, 1 spoon of chicken egg liquid and shrimp seeds into minced meat, and beat well.

add a small amount of broth or water to the meat stuffing several times. Every time you join, you have to stir it up.

add the crab oil in step 2 into the meat stuffing and stir well.

chop the jelly and add it. The stuffing is ready. The stuffing can be covered and put in the refrigerator for later use.

prepare the dough. Weigh the flour. I use flour with high gluten, and I can also

add 2 grams of cold water or warm water to the medium gluten flour, stir it with chopsticks quickly, and knead it in the container when there is no dry powder. Knead until the container is clean, move the dough to the desktop for operation.

knead and knead to make a smooth dough. Cover with a damp cloth and wake up for 2 minutes.

cut the silicone paper into square pieces.

wake the dough and knead it into long strips.

cut into small doses.

spread a proper amount of dry powder on the table and roll the small dose into a thin, thin circle.

the meat stuffing is placed in the middle of the dough.

crumple.

pinch

the steamed stuffed bun and pad the paper.

pay attention to leave a good space. Steam in cold water for 1 minutes.

ok!

The skin is crystal clear, and you can see the stuffing and soup inside. Golden soup is very delicious.