Crab soup bag
By VicentaLakin
Recipe Recommendations
- minced pork 200g
- crab meat
- pig skin jelly appropriate amount
- medium-gluten flour 300g
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- fish sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- broth appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Crab soup bag
1
Crabs are washed and fertilized early。
2
Take out crab meat with crab removal tools。
3
All taken and loaded into the bowl。
4
It pours oil into the pot, and it dumps the broken crab shells, and the little fire falls into the fire, and it slows out the crab oil。
5
Get good crab oil。
6
Crabs are thrown down in the oil pan and they're fried。
7
Splendid side by side。
8
The pig skin shall be placed in the cold water pan, boiled to boiling, and the permafrost shall be removed。
9
Piggy skins, onions, ginger chips are put together in electric pressure pots, drop wine, fish puddles, and pour a small amount of fresh water into the water soak。
10
Put the roasted crab in the pork, get a little crab oil and mix it evenly。
11
Add onions of ginger paste, sugar, raw, salty, pouring in a small amount of high soup。
12
Cooked pig skins out and put mud in the infusion machine。
13
When it is filled, it pours into the bowl, and a small amount of boiled pork sauce is mixed into thin paste, and then it cools into the fridge and condensates。
14
Flour mixed with water into snow。
15
Scratch it in smooth, 20 minutes。
16
The pig's skin is frozen and cut out。
17
I'm going to add a little bit to the taste of the crab。
18
Smash the back side。
19
Wake up and split the noodles into little agents。
20
Take a dose of it in a thin sheet and wrap it in a piece。
21
Pack it up。
22
It's a six-minute fire. It's off. It's over in three minutes。Crab soup bag Make Tips
1. If there is no stock, cold boiled water can be used as a substitute.
2. Add an appropriate amount of water depending on the water absorption of the flour.
3. The amount of soup in the soup dumpling is determined by the water content of the filling. The pork skin aspic should not be too thick or too thin; if too thick, it will be sticky and lack soup when eaten, and if too thin, the outer skin is easily damaged. Therefore, mix the prepared pork skin with an appropriate amount of stock in a 1:1 ratio.
4. Whether the soup dumplings are delicious is also related to the pleats; generally, there are 18 or more. Too few pleats and the filling is not easily cooked; too many pleats and the skin is thick with no soup.