Forming: Blank is the basis for bun forming. The edges are required to be thin but medium thick, and the movements must be quick and agile. Knead the bag: pinch the flower tightly, the pattern should be uniform, and the whole flower should be made from the beginning to the end. Picking up the cage: Put the snacks into the cage according to their original shape. It is required to handle them gently and pick them up first to prevent deformation. Steaming: The last step in shaping the pastry is very important. Although the first few steps are very good, if the steaming is not mastered well, all the previous efforts will be wasted. When the water is boiling enough, put it in the basket. The steaming time is usually about 10 minutes. In addition to controlling the time, there are three ways to check whether the dim sum is cooked: 1. Look at the outside to see if the gas line in the cage is straight; if it is straight, it is cooked; if it is not straight, it is not cooked; 2. Look inside to see if the soup in the mouth of the dim sum is lifted up and clear. If it is cooked, it is not cooked. 3. Check whether the foreskin is sticky to your hands. If it is sticky, it is not cooked. If it is not, it is cooked. The characteristics of crab roe meat buns are: thin skin, rich fillings, full crab roe, delicious braised food, and rich nutrition.

(1) Main ingredients and ingredients: 30 grams of Fuqiang flour, 16 grams of crab oil, 12 grams of boneless hind leg fresh pork, 4 grams of frozen skin, 5 grams of soy sauce, 2 grams of sesame oil, 2 grams of sugar, Appropriate amount of ginger and onion juice and a little pepper. Put the fillings into the bowl together, mix well and set aside.

(2) Base material: Make fermented dough from Fuqiang flour for later use. The method of making this kind of fermented dough is to mix flour and water together, add fermentation fertilizer, and knead it into a dough. It must be kneaded thoroughly and evenly. The fermentation fertilizer, water temperature and length of time should be determined according to the season. The requirements for making the dough are: "Strong fattening and fermentation, light fattening and slow growth", in order to achieve the goal of "pinch the fine flowers tightly and make the soup into a round ball".