500g of white flour, yeast 1 00g, pork 300g, crab meat 50g, onion10g, ginger15g, pigskin jelly100g, alkali powder10g and soy sauce 25g. (Making 40 pieces) Making skills-
1. Wash the onion and ginger, take 5 slices each, pat the rest with a knife and soak them in a bowl filled with cold water. Make it into onion Jiang Shui.
2. Wash the crabs and steam them in a cage. When it is slightly cold, pry open the crab cover and take out the crab roe. Take out the crab roe with a bamboo stick. Put 10g lard in a spoon, heat, add onion and Jiang Mo, cook, add crab roe and crab roe, stir fry, then put the remaining 40g lard in the spoon and continue to stir fry until crab roe and crab roe are orange.
3. Stir the pork into stuffing, put it in a pot, add soy sauce, refined salt, Shaoxing wine, white sugar and onion Jiang Shui, stir the frozen skin evenly, pour it into the meat stuffing, then add crab roe, crab meat and sesame oil and stir it into stuffing.
4. Mix 250g flour with warm water 125g, put it in one pot for fermentation, then put 250g flour in another pot, add 50g boiling water, stir for a while, add 50g cold water to knead it into dough, and then mix it with the fermented dough with alkali.
5. Spread the dough on the chopping board, knead it into long strips, make 40 flour agents, roll it into round dough, wrap it with meat stuffing, knead it into chrysanthemum shape at the top, put it in a cage, and steam it for 15 minutes.