Crab Dumplings in Soup

After washing the hairy crabs clean, steam them in advance.

2. Use crab dismantling tools to remove crab meat.

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

4. Pour oil into the pot, pour in the removed crab shells, stir fry over low heat, and slowly simmer until the crab oil is obtained.

5. Boiled crab oil.

6. Pour the disassembled crab meat into the oil pan and stir fry until fragrant.

7. Take it out and set it aside for later use.

8. Put the pigskin into a cold water pot, boil it until it boils, and remove the foam with cold water.

9. Put the boiled pig skin, scallions, and ginger slices into an electric pressure cooker, add cooking wine and fish sauce to remove the fishy smell, then add a small amount of water and stew until soft and tender.

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

11. Add chopped scallions and ginger, sugar, soy sauce, and salt for seasoning. Pour in a small amount of broth (cold boiled water) and stir vigorously.

12. Take out the cooked pork skin and put it into the blender to make a paste.

13. After cooking, pour it into a bowl and add a small amount of boiled pork skin soup. Stir until it becomes a thin paste, let it cool, and then refrigerate in the refrigerator until it solidifies.

14. Mix flour with water to form snowflakes.

15. Knead into a smooth dough and let it sit for 20 minutes.

16. Remove the frozen pig skin and cut it into cubes.

17. Add the seasoned crab meat in portions.

18. Stir evenly and set aside for later use.

19. Divide the awakened dough into small pieces.

20. Take a portion of the dough and roll it into thin slices, then wrap it with filling.

21. Pack it into buns.

Steam on high heat for 6 minutes, turn off the heat, and remove the lid after 3 minutes.