Portunus koreana

Ingredients: pickles, shredded onion.

Seasoning: salt, monosodium glutamate, cooking wine.

Exercise:

1) Slaughter Portunus trituberculatus, wash, cut into pieces and slice kimchi.

2) Put the Portunus and pickles into a dish, and add a little water, salt, monosodium glutamate and cooking wine.

3) Wrap the swimming crab with plastic wrap, cook it in the microwave oven, take it out, sprinkle with shredded onion and pour in hot oil.

Spicy fried crab:

Raw materials: live meat crab, dried Chili festival, pepper, ginger slice, garlic slice, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, powdered water, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.

Production process:

(1) Live meat crabs take shells from their bellies and navel, wash their internal organs and gills, slaughter the tips of their legs and the edges of their shells, wash them, cut them into eight pieces, add proper amount of refined salt and mix with cooking wine.

(2) Put the pan on a big fire, heat the refined oil to 50% oil temperature, then stick the dry fine starch on the cut of the crab block, and fry it in the oil pan until it is cooked (crab shells are cooked at the same time).

(3) add oil to the pot, heat to 40% oil temperature, add dried chili festival, saute pepper, add fresh soup, cook for a while, then add ginger, onion and garlic, sea crab, finally add refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water and starch, and finally add sesame oil, pepper oil and pepper oil to stir well.