How to make Jingjiang crab roe soup packets? What is its origin?

Crab dumplings are a traditional snack in Jingjiang City, Jiangsu Province, which enjoyed a high reputation in the Ming and Qing Dynasties. Its characteristics are as thin as paper, it will break when blown, its shape is "unique" and "beautiful", and it tastes "strange". The raw materials of crab roe soup bag are very particular. The fillings are crab roe and crab meat, and the soup material is original chicken soup. The production technology is exquisite. Once a foreign friend tasted Jingjiang steamed stuffed bun and praised it as "Jingjiang steamed stuffed bun-China's magic steamed stuffed bun!" . The column of "Zhi Fu Jing" of CCTV has also introduced Jingjiang Tangbao many times. Jingjiang soup has a thin dough, a lot of stuffing and a lot of personality. It is not only unique in making, but also strange to eat. Jingjiang baozi stuffed with juicy pork is wrapped in leather, and its production process is complicated, with more than 30 dishes. Not only ordinary people can't do it, but even ordinary pastry chefs can't do it. Only a professional dumpling master can finish it.

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Thick skin of pig's trotters, crab roe, pork leg meat and white flour.

Chicken juice, Jiang Mo, minced garlic.

Jingjiang's steamed stuffed bun soup is in it. There are more than a dozen processes. First, take the thick skin of pig's trotters, cut it into pieces, simmer it overnight with slow fire until the pig's trotters are completely dissolved in the soup, and then cool it into transparent jelly-like jelly. Choose fresh and hard big crabs, take their crab roe and chopped pork leg meat, and put the cooked chicken juice, Jiang Mo and minced garlic into the bean jelly cooked in pigskin and mix well. After steaming in the soup bag, the thick jelly of fat paste will dissolve into the soup. The skin of glutinous rice balls is not sloppy. You must use the finest white flour, knead and knead, and weave pieces of extremely fine and round dough. This is not comparable to ordinary steamed bread. It requires a very uniform thickness, dry and wet, soft and hard, just right, because as long as there is a little thickness, it must be the place where the glutinous rice balls leak juice and break skin. As for the last process-making soup dumplings. You need a skilled master to be competent. Every movement is as light, gentle and even as "sneaking into the night with the wind and moistening things silently". Only in this way can we ensure that the steamed dumplings are intact before they are delivered to the mouth. [ 1]?

Steamed dumplings are white and crystal clear, and the wrinkles on them are delicate and even. The whole thing is like a full and round chrysanthemum, tightly wrapped by thousands of petals, in bud. In addition, the skin is as thin as paper and almost transparent. With a slight movement, you can see that the soup inside is shaking gently, which makes people feel a kind of softness that has been blown. Don't say eating, just watching is a kind of beautiful enjoyment.