Crab Noodle Xiao Long Bao
1.
Treat the crabs first, wash the crabs
2.
Prepare sliced ginger and shallots
3.
Add sliced ginger and shallots to the steamer, then add the crabs, pour about 20ml of cooking wine and cover on high heat and steam for 15 minutes
4.
After removing the crab meat, pinch it again with your hands to prevent any crab shells from being picked out.
5.
Prepare ginger juice
6.
Pour olive oil into the pot (you can use other cooking oil instead of olive oil)
7.
Stir-fry crab noodles in warm oil, pour in ginger juice and stir-fry evenly
8.
Add 10ml of cooking wine, stir-fry evenly, turn off the heat and let cool
9.
Add 100 grams of warm water to 200 grams of flour and mix well
10.
Knead it into a smooth dough, cover it with a damp cloth and let it stand for half an hour
11.
Add salt, cooking wine, egg liquid, and fresh soy sauce to the minced pork and stir clockwise to make it sticky, then pour in a little water and stir again to make it sticky
12.
Pour the cold crab noodles and stir well
13.
The awake dough is kneaded again to form a long strip
14.
Divide into each dough piece of about 12 grams
15.
Roll into thin skin
16.
Stuffing
17.
After closing the mouth, put it into the oiled steamer, leaving a gap in each to avoid adhesion
18.
Steam in a pot on cold water for 10-12 minutes to get out
19.
When it is eaten hot, the original juice will flow out, and the balsamic vinegar will be more flavorful.
Tips:
1. The time for steaming crabs depends on the size of the crabs;
2. Fry crab noodles with oil before making fillings, which can effectively remove the fishy smell;
3. We don't like to add various spices to the filling, adjust according to our own preferences.
