Ingredients to prepare:
1300 grams each of flour and live hen, 850 grams of pork belly, 800 grams of live crab and pork skin, 350 grams of pork bones, 13 grams of minced ginger and minced ginger, 1.5 grams of white pepper powder, 60 grams of cooking wine and white soy sauce, 8 grams of cotton sugar, 160 grams of cooked lard, 5 grams of edible alkali, and a suitable amount of refined salt.
Preparation steps:
1. After slaughtering the hen and washing it offal, wash the pork skin and pork bones, and cut the pork into large thin slices. Put the above ingredients together in a pot of boiling water and then remove them. Change 2800 grams of water, put the chicken, pork skin, pork bones and pork slices together into the pot, cook on high heat until the pork is six ripe, the chicken is seven ripe, take the meat, and cut into 0.3 cm square cubes; When the skin of the meat is crispy, it is fished out and crushed; Pork bones are fished out for other uses.
2. Brush and wash the live crabs, bundle them in a pot and steam them on the fire, shell the meat, dry them and grind them into powder. Heat the cooked lard in a pot, sauté the minced ginger and minced green onion 7.5 grams each to bring out the aroma, then add crab powder, 13 grams of cooking wine, 7.5 grams of salt, and white pepper until the crab powder is filled.
3. Put the pot on the fire, put the pork broth to boil, add the minced meat skin and cook for a while, then pour out and filter it and then pour it into the pot on the built-in heat to boil, skim off the foam, when the soup is thick, add chicken pieces, pork pieces and white soy sauce, pepper, cotton sugar and refined salt. After a good taste, sprinkle the crab powder filling and bring to a boil.
4. Fill the soup filling into the filling bowl and stir continuously, until the soup filling cools and solidifies, and then crush it to form the filling. Knead 1150 grams of flour, 420 grams of water, 8 grams of refined salt and edible alkali noodles into a basin to form a dough, roll into coarse strips, and cover with a damp cloth for a while. Roll out the thick noodles into 55 small doughs and roll out into a round dough with a diameter of about 17 cm and a slightly thicker middle. Take 1 piece of dough, wrap 100 grams of filling, fold the dough in half, clamp it with your left hand, and push and pinch it with your right hand to form a round waist-shaped soup bun blank.
5. Place the blank in the cage, place it on a pot of boiling water, and steam it for about 8 minutes on high heat to cook.
Taste and flavor:
The skin is thin, and the soup is full and fresh, fat but not greasy