Sauce crab is a delicious food and belongs to a special Cantonese cuisine. The raw materials are crab, ginger, onion and so on. Condiments are soy sauce, soy sauce, pepper, sugar, glutinous rice flour, water, etc. The preparation process is complex and rich in nutrition.

Sauce crab menu material:

Material: 600g crab.

Accessories: Jiang Mo 1 tablespoon, 2 shallots.

Seasoning: half a tablespoon of soy sauce, half a tablespoon of soy sauce, a little pepper, 2 teaspoons of sugar. Half a teaspoon of glutinous rice flour and 2 tablespoons of water.

Practice of cantonese cuisine with soy sauce, hairy crabs;

(1) Wash and chop the crabs after slaughter, and drain the water. Steam on a plate for about 7 minutes.

(2) Heat a flat-bottomed wok or a Chinese wok, add 3 tablespoons of oil to smooth the wok, saute ginger slices, add 3 tablespoons of steamed crab juice (water is not enough) and stir-fry a few times, add seasoning and stir-fry, bury the sauce, and stir-fry the onion evenly. Serve. [ 1]

Basic materials

Ingredients: 600 grams of crab, ginger 1 spoon, 2 onions. Seasoning: half a tablespoon of soy sauce, half a tablespoon of soy sauce, a little pepper, 2 teaspoons of sugar. Half a teaspoon of glutinous rice flour and 2 tablespoons of water.

1. Wash and chop crabs after slaughter, and drain. Steam on a plate for about 7 minutes.

2. Heat a flat-bottomed wok or Chinese wok, add 3 tablespoons of oil to smooth the wok, saute ginger slices, add crabs and stir fry thoroughly, and add 3 tablespoons of steamed crab juice (insufficient water) to stir fry several times.

Add seasoning and stir-fry, thicken and stir-fry with onion. Serve.