If you want to eat fried crabs in Hong Kong typhoon shelter, make them at home. Although it can't be cooked at home, it doesn't cost much to eat such delicious fried crabs. As long as it is carefully cooked and the ingredients are fresh, you can eat delicious fried crabs in the typhoon shelter at home. The following small series will tell you the specific operation steps of frying crabs in typhoon shelters in Hong Kong.

Fried crab in Bifengtang

Composition:

sabotage

Accessories:

Oil, garlic, ginger, sugar, starch, salt, red pepper, bread crumbs, steamed fish, soy sauce and white wine.

Operating steps:

1. Wash the crabs, add some white wine and get drunk, and prepare the seasoning.

2. Chop garlic and ginger, and chop pepper and onion. Cut the crab in half, remove the gills, and cover the incision with starch.

3. Then fry the crab with the incision downward until the crab turns golden yellow, and then take it out and drain it for later use.

4. Add Jiang Mo and minced garlic to the base oil and fry until minced garlic turns golden.

5. Add bread crumbs and stir fry. Add chopped green onion and pepper and continue to stir fry.

6. Add some salt and sugar and stir fry. Add crabs and continue to stir fry.

7. Add a little steamed fish and soy sauce and continue to stir fry. Until the garlic sticks to the crab and turns off the fire.

Fried crabs in Bifengtang

Fried crab in typhoon shelter originated in Hong Kong and is one of the representative famous dishes in Hong Kong. Its essence is the unique flavor of garlic. This kind of garlic is unique in that it is sweet and fragrant, crisp but not astringent. Garlic flavor is combined with spicy flavor and soy sauce flavor to achieve a balanced taste. Cooked with crabs, it tastes harmonious and delicious to the extreme.

Bian Xiao summarized the practice and edible evaluation of fried crabs in Hong Kong typhoon shelter. Although it can't be very authentic, the taste is still very close and delicious.