Steamed bun filled with crab

Steamed bun filled with crab is a famous snack of Jiangsu Province in China. The most famous places of making Steamed bun filled with crab are Yanchun restaurant in Zhenjiang City, Wenlou restaurant in Hexia town of Huai’an City, Woodlands House Buffet in Jingjiang City, Liuhe District and Longpao town in Nanjing City. Steamed bun filled with crab has been renowned in the Ming and Qing Dynasties with characteristics of extremely thin wrapper and marinade made by frozen pork rinds.

Ingredient:
500g wheat flour
300g pork shank
200g crab meat
250g pork rind
150g lard
1000g soup-stock
5g shrimp egg
10g salt
80g soy sauce
gourmet powder
green onion
ginger
cooking wine
30g white sugar
Directions:
1. Add 150g lard into pan, and put in crab meat to boil until the crab oil boil out.
2. Clean pork shank and pork rind and put into the soup pot to cook with ginger and green onion until they are 70% done(the meat and the pork rind are tender). Then pick out to dry and cool down. Cut the pork shank into 0.3cm-sized cubes, and chop the pork rind with a size of half a mung bean, and then add in original chicken soup, 30g shrimp egg sauce, chopped green onion and ginger, cooking wine and salt to stew until the juice becomes thick and cool down to be jelly.
3. Clean the pork rib meat and chop it into mud, flavor with soy sauce, sugar, chopped green onion and ginger and cooking wine to stir evenly, then pour in cooled crab oil and frozen pork rinds to mix to make into stuffing for use.
4. Mix the 250g fermented flour with water containing soda to knead thoroughly, and then cover it with a damp cloth for a while to make it soften. Mix another 250g flour with water to make into dough, and then knead it with the soften fermented dough together. Twist the dough into a rope-like strip and pelletize into 50 small lumps, and then roll the lumps into round pieces with 8cm in diameter. Use the round pieces to wrap meat stuffing and work it into the shape of carp mouth by using a method of making steamed stuffed bun. After all of that finished, steam them for 5minutes until the steamed bun swell and the soup overflow. To eat with balsamic vinegar and ginger shreds.