Ingredients: hairy crabs, pork.

Accessories: vegetables, eggs, pepper, ginger, salt, chicken powder, balsamic vinegar, soy sauce, cooking wine, corn starch, thick soup treasure.

1. Put Zanthoxylum bungeanum and shredded ginger into a bowl, pour 30g hot water for soaking for half an hour, and then filter to get Zanthoxylum bungeanum water.

2. Wash and steam the hairy crabs.

3, peeling crab roe and crab meat, this step is torture, every time I pick out crab roe and crab meat, I really want to send it to my mouth.

4. Chop the lean meat and fat meat together into minced meat.

5. Add the moisture of pepper into minced meat for three times and stir evenly with chopsticks in the same direction.

6. Add chicken powder, salt, balsamic vinegar, soy sauce, cooking wine and corn starch and mix well.

7. Add the eggs and stir clockwise with chopsticks for a few minutes.

8. Pour in crab roe and crab meat and mix well.

9. Knead into balls for use.

10, put an appropriate amount of water in the pot to boil, add a thick soup treasure (old hen soup flavor), and stir until it is completely melted, so that the broth is ready.

1 1. Put the meatballs into the casserole, and then pour the broth along the wall of the pot. After the fire boils, turn to low heat and stew for about 1 hour.

12. Just before cooking, stew the vegetables and put them in the container.