Tiannandibei Chinese New Year's Eve rice and tells you the home-cooked method of Jiangsu traditional food crab yellow soup buns, which are too fresh

During the Ming and Qing dynasties, the deliciousness of crab yellow soup buns was extremely famous. This traditional snack in Jiangsu has attracted many diners from other places to seek out the taste. Eat crab yellow soup bun to take a long straw, first full of mellow soup, and then accompanied by ginger shredded, vinegar to taste the filling, dough skin, after eating can not help but praise the simply delicious!

Ingredients: Crab yellow, crab meat, pork board oil, pork skin jelly, ginger minced, minced green onion, starch, minced pork, flour, yeast, soy sauce, oyster sauce, cooking wine, salt

steps:

Heat water in a steamer and steam the crabs.

Remove the crab, remove the crab meat, crab yellow.

Cut the lard into small pieces, put it in a pot and pour in the right amount of water to simmer the lard.

After boiling the pork plate oil until it turns brown, fish out the meat residue and the lard is boiled.

Add crab yellow and crab meat in turn in the pot and simmer until the lard is yellow.

Pour the yeast into warm water (no more than 35 degrees) and stir well.

After the yeast is completely dissolved, pour into the flour and stir well.

After the flour is stirred into dough, knead by hand to form a smooth surface dough.

Cover a bowl to wake up the noodles. Allow the dough to ferment until it is twice as large and honeycomb-shaped.

Heat the pork skin jelly in the microwave for a short while and let it melt.

Add minced pork with minced ginger, minced green onion, cooking wine and salt and stir well.

Pour in the crab yellow filling and stir well. Pour in an appropriate amount of oyster sauce and soy sauce.

As for why the crab yellow soup bun is juiced, the focus is on the addition of pork skin jelly. Stir well in the pork skin jelly. Add a little starch and stir well. The color is not enough, you can add a little bit of old soy sauce.

Remove the fermented dough and knead off the bubbles.

Roll into long strips, cut into small pieces with a knife and roll out with a rolling pin to form a thin crust with a thick edge in the middle.

Add the crab yellow filling to the dough and knead the dough. Let the bun sit for about 30 minutes and let it ferment. (The fermented buns will become larger)

Heat water in a steamer until warm, add buns and steam.

After the water in the steamer is boiled, steam for another 20 minutes or so, turn off the heat, and finally simmer for 5 minutes to bring the crab yellow soup bun out of the pot.

When tasting the crab soup bun, you can eat it according to your own taste, accompanied by ginger and vinegar.