Crab Roe Soup

Crab Roe Soup

1. After washing the hairy crabs, steam them in the pot in advance.

2. Use a crab demolition tool to remove the crab meat.

3. Take all of them and put them into a bowl.

4. Pour oil into the pot, pour the removed crab shells, pour into low heat and stir fry, slowly boil out the crab oil.

5. Boiled crab oil.

6. Pour the disassembled crabmeat in a frying pan and stir fry to create a fragrance.

7. Sheng out aside for later use.

8. Put the pigskin in a pot of cold water, boil until boiling, and remove the foam with cold water.

9. The boiled pigskin, green onion knots and ginger slices are put into an electric pressure cooker together, and the cooking wine and fish sauce are dripped into the electric pressure cooker. Pour in a small amount of water and simmer until soft.

10. Put the fried crab meat into the minced pork, drizzle a little crab oil, and stir well.

11. Add scallion ginger, sugar, light soy sauce, salt to taste, pour in a small amount of broth (cold boiling water) and beat well.

12. Take out the boiled pigskin and put it in a food processor to puree it.

13. After being beaten, pour it into a bowl, add a small amount of boiled pork skin soup, stir into a thin paste, let cool and chill in the refrigerator until it sets.

14. Add water to the flour and stir to form a snowflake shape.

15. Knead into a smooth dough for 20 minutes.

16. Take out the frozen pigskin and cut into cubes.

17. Add the minced crab meat to the flavor in portions.

18. Stir well and set aside.

19. Divide the awake dough into small doses.

20. Take a portion of the agent, roll it into thin slices, and wrap it in the filling.

21. Wrap into buns.

22. Put the pot on high heat and steam for 6 minutes, turn off the heat, and uncover the lid after 3 minutes.

Tips:

1. If there is no stock, cold water can be used instead.



2. Add appropriate amount of water to flour according to different water absorption.



3. The soup in the soup bag depends on the water content in the filling. The preparation of pig skin jelly should not be too thick or too thin. When it is thick, it will be thick and no soup, and the skin will be easily damaged when it is thin. Mix the well-stirred pigskin with an appropriate amount of broth at 1:1 and stir.



4. Whether the soup dumpling is delicious or not has a certain relationship with the folds, generally more than 18 folds or more. If there is less, the filling will not be easy to cook. If there is more, the skin is thick and juicy.