Braised crab

Braised crab

Introduction:

"Crab, also known as Portunus, is an indispensable delicacy on every family's table during the Spring Festival."

Production steps:

Step 1: wash the crab, uncover the crab cover, remove the crab gills, chop off the crab claws, crack with the back of the knife, and cut the crab into four pieces.

Step 2: apply a thin layer of dry flour to the surface of the crab incision, and mix the remaining flour with water in a ratio of 1:2 to make a batter.

Step 3: heat the frying pan and pour in the oil. When it is 50% hot, fry the crabs with flour in the middle of the heat until the cut is set and the crabs turn red.

Step 4: leave the remaining oil, add shredded ginger and scallion, stir up the fragrance, add the fried crab, and cook in cooking wine to remove the fishiness.

Step 5: stir in salt, soy sauce and sugar, add appropriate amount of water, bring to a boil over high heat, change to medium heat, cook for about 5 minutes to taste, slowly pour the batter into the pot, quickly stir well, let the crab pieces evenly wrapped with a layer of batter, put in the scallion green section, stir fry a few times, then out of the pot.

Materials required:

Live crab: right amount

Onion and ginger: right amount

Flour: right amount

Cooking wine: moderate

Salt: right amount

Sauce: right amount

Sugar: right amount

Note: when buying crab, be sure to buy live, dead crab will produce a large number of toxic parasites, eat harm to health.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original