1

Crab cleaned and steamed on the cage for 10 minutes out of the cold

2

Crab meat, crab yolk out

3

Pig's trotters add water with pressure cooker stew soup standby (pig's trotters can be made to do the dishes, only a moderate amount of broth), broth just covered pig's trotters on the line

4

5

Crab shells with a moderate amount of soup to standby. /p>

Stewed pig's trotters broth to stay a moderate amount of spare

5

Crab shells with the right amount of pig's trotters broth simmering on low heat for about 10 minutes

6

Pentaphyllum meat with chopped into a puree, add the right amount of corn oil, salt, chicken broth for seasoning

7

Join the crab roe (leaving a little crab roe), crab meat, the simmered crab shells juice, right amount of green onions, Ginger into the crab paste and refrigerate for 1 hour

8

Knead the flour with warm water to form a smooth dough, cover with plastic wrap for 20 minutes

9

Divide the dough into equal portions and roll out into a thin sheet

10

Put the crab paste into the dough

11

Packed

12

The whole thing is wrapped in a bag.

After all the buns are wrapped, use the remaining crabmeat to add chopped cooked egg yolk and put it in the center of the bun

13

Boil water in the pot and steam for 10 minutes

14

Dipped in vinaigrette, the buns taste even better

15

Thin and filling, thick and rich

The buns are made from a variety of materials, including crabmeat and egg yolk, and are made from a variety of materials.