Guoba meat crab

Guoba meat crab method:

Raw materials for making Guoba meat crab

Two meat crabs, about 750 g rice, 150 g fresh shrimps, 30 g cooked fish maw, 30 g ham, 30 g Lentinus edodes, 30 g green beans, 30 g pickled pepper Festival, 10 g ginger slices, 5 g garlic slices, 10 g horse ear onion, 20 g refined salt, pepper, cooking wine, monosodium glutamate, fresh soup, dry and wet starch, 1500 g refined oil, about 100 g consumption

Processing steps of Guoba meat crab:

1. Clean the meat crab after slaughtering, chop off the toes and cut it into small pieces; wash the fresh shrimp, and then use refined salt, pepper, cooking wine and starch to stir and size; wash the fish maw and cut it into diamond pieces; slice the ham and Lentinus edodes; wash the green beans; use refined salt, pepper, cooking wine, monosodium glutamate, soup and wet starch to make the sauce. All of them are standby.

2. Set the frying pan on the fire, add the refined oil and heat it up. First add the pickled chili, ginger, garlic and horse ear onion, and saute until fragrant. Then add the shrimps. Then add the fish maw slices, ham slices, mushroom slices and green beans, and fry them until cooked. Add the sauce. When the sauce is cooked, put them into a large bowl.

3. Clean the pan, heat up again, add the refined oil, pat the crabs evenly, dry the starch, put them into the pan, fry them, then put them into the plate, break them into small pieces, put them into the oil pan, fry them until golden and crisp, then put them into the plate

Guoba meat crab

1. After killing the meat crab, clean it, chop off the toes and cut it into small pieces; wash the fresh shrimps, and use refined salt, pepper, cooking wine, and starch to stir and size them; wash the fish maw and cut it into diamond pieces; slice the ham and mushrooms; wash the green beans; use refined salt, pepper, cooking wine, monosodium glutamate, fresh soup, and wet starch to make the sauce. All of them are standby.

2. Set the frying pan on the fire, add the refined oil and heat it. First add the pickled pepper, ginger, garlic and horse ear onion to saute until fragrant. Then add the shrimps to spread. Then add the fish maw slices, ham slices, mushroom slices and green beans to fry until cooked. Add the sauce. When the sauce is cooked, put them into a large bowl.

3. Clean the pan and heat it with refined oil. Beat the crabs and dry the starch. Fry them in the pan and put them on the plate. Then break them into small pieces and put them in the oil pan. When they are golden and crisp, put them on the plate and serve them with the big bowl. Then pour the soup and contents on the crabs and the pan in front of the guests.

Raw materials

There are 2 meat crabs, about 750 grams, 150 grams of rice, 30 grams of fresh shrimps, 30 grams of fish maw, 30 grams of ham, 30 grams of mushrooms, 30 grams of green beans, 10 grams of pickled pepper, 5 grams of ginger slices, 10 grams of garlic slices, 20 grams of horse ear onion, refined salt, pepper, cooking wine, monosodium glutamate, fresh soup, dry and wet starch, and 1500 grams of refined oil.

Production method

1. After killing the meat crab, clean it, chop off the toes and cut it into small pieces; wash the fresh shrimps, and use refined salt, pepper, cooking wine, and starch to stir and size them; wash the fish maw and cut it into diamond pieces; slice the ham and mushrooms; wash the green beans; use refined salt, pepper, cooking wine, monosodium glutamate, fresh soup, and wet starch to make the sauce. All of them are standby.

2. Set the frying pan on the fire, add the refined oil and heat it. First add the pickled pepper, ginger, garlic and horse ear onion to saute until fragrant. Then add the shrimps to spread. Then add the fish maw slices, ham slices, mushroom slices and green beans to fry until cooked. Add the sauce. When the sauce is cooked, put them into a large bowl.

3. Clean the pan and heat it with refined oil. Beat the crabs and dry the starch. Fry them in the pan and put them on the plate. Then break them into small pieces and put them in the oil pan. When they are golden and crisp, put them on the plate and serve them with the big bowl. Then pour the soup and contents on the crabs and the pan in front of the guests.

Features: crab meat is tender, crispy and fragrant.

Longitude: 104.06573486

Latitude: 30.65946198