1. 1. Cut each fresh orange at the top 1/4 and save the top for use. Use a knife to dig out the middle orange flesh at the incision, leaving a part of the orange flesh;
2. 2. Wash ginger and finely chop;
3. 4. Cut water chestnuts into small cubes;
4. 3. The pork fat is cooked and cut into small cubes;
5. 4. Cut water chestnuts into small cubes;
6. 5. Add crabmeat, fat diced pork, water chestnut diced egg liquid, minced ginger, pepper, refined salt, monosodium glutamate, white wine and mix well;
7. 6. After mixing well, put 10 portions into the fresh orange, and cover the orange slices that were originally cut;
8. 7. Put the stuffed oranges on the plate, steam them on a basket for 30 minutes, and take them out;
9. 8. When eating, use a small silver spoon into the orange to scoop up and eat.
Tips:1. Use a knife to dig out the orange flesh in the middle vertically. At this time, be careful not to use excessive force with the knife to prevent the orange from breaking;
2. The pig fat and fat meat is cooked in soy, one can remove the surface dirt, and the other can make a part of the fat in the meat overflow, and it will not be too greasy when eating;
3. You need to prepare 10 pieces of fresh oranges for making crumbs.
