I am just like others. I think this method can help you! ! ! If you think the word is too long, just wait for the simple friend recipe. Ingredients (make 50 small cages, 12 per cage). 4.6 kg of white flour, 1.5 kg of fresh pork rinds, 1.5 kg of yeast, 25 g of Shaoxing wine, 175 g of salt, 75 g of salt, 50 Gram crabmeal 350g refined salt 75g crab roe 350g soy sauce 375g clean pork 4.5kg soft sugar 100g MSG 40g green onion 75g ginger 100g cooked lard 1.5kg soybean oil 75g

Preparation method 1. Heat the wok over medium heat, add cooked lard, heat until it is 50% hot, pour in the crab roe, and slide it with an iron spoon. When the aroma overflows and the oil turns golden brown, pour in the crab powder. After 15 minutes, Remove from the pot and put in 2 bowls, freeze into crab oil (2.1 kg).

2. Put 3.5 kilograms of water in the pot, scrape and clean the fresh pork skin, put it in the pot and cook until it is cooked, take it out and wash it. Remove the foam from the pot, put back the meat skin and cook until it is 70% mashed, take it out, cut it into rice grains, then put it into the pot, add salt, green onion (25g), ginger (50g), Shaoxing wine (75g) , soft sugar (50g), soy sauce (125g), boil and remove the foam, boil for another 30 minutes to form a skin soup, remove the green onions and ginger, put it in a pot, and condense it into a skin jelly (4.5 kg).

3. Wash the pork, cut it into rice grains, put it in a basin, add sugar (50g), Shaoxing wine (100g), refined salt, monosodium glutamate and chopped green onion and ginger. (50g each) mix well. Then cut the skin jelly into rice grains, put it into a meat basin, and mix it into a filling (9 kg).

4. Put the flour (1kg) into the noodle pot, make a well in the middle, shred the yeast and put it in, knead it into a dough with 400g of 60℃ hot water, cut it with a knife to let it air, and let it cool. After that, still knead, cover with a layer of cloth, and ferment for about 4 hours to make the dough. In addition, knead flour (3.3 kilograms) and 1.3 kilograms of 60°C hot water into a tender dough, cut it slightly to let it breathe, and then knead it together. Use 100 grams of hot water to dissolve the alkali, then dip the fermented dough and tender dough in the alkali solution (commonly known as the alkali dipping method), and knead it repeatedly to form a dough.

5. Roll the dough into long strips, cut into 600 pieces (each weighing 10 grams), sprinkle with flour (300 grams), and press the dough into 5 cm diameter, thin and medium-thick sides Wrap the round skin with stuffing (15g), add crab oil (3.5g), and shape into 16 to 18 patterned buns one by one. Use a brush to apply the soybean oil on the bottom mat of 50 small cages (anti-stick), put 12 in each cage, and then steam in a steamer with boiling water for about 8 minutes. Prepare shredded ginger and balsamic vinegar at the same time.

Product Features: The oil is golden, juicy, fragrant with crab, delicious and rich. It is a seasonal product.