To say that Shandong cuisine is the most delicious but home-cooked dish of ordinary people, it must be easy to get raw materials, delicious and simple to make. There are also many familiar "sweet and sour carp, braised prawns, onion and sea cucumber, moo Shu pork, crab race" and so on. Now let's talk about this delicious and homely "crab race". I believe many people like it, and different places have different practices, which is enough to witness people's love. Lupai Crab Race is a classic dish in Shandong cuisine. With large yellow croaker as the main material and eggs as the supplement, through special cooking technology, the large yellow croaker in the finished product is as white as crab meat and the eggs are as golden as crab yellow. With ginger vinegar juice, people can feel the taste of crabs, which are soft, tender, slippery, delicious, nutritious, suitable for all ages and unique in style and characteristics. This is great.

(1) Traditional practice: after cleaning the large yellow croaker, cut two pieces of fish along the spine, generally one piece is almost the same, cut the fish to the outside of the sternum with an inclined blade, cut it down to the skin of the head, grab the skin and push it forward, slice it down to remove the skin, cut it into diamond-shaped pieces the size of a fingernail, then put it into a bowl, add salt and cooking wine, continue to beat, and finally add starch and stir evenly.

(2) Take a salted duck egg yolk and a cooked egg yolk, crush them on the chopping board, put them into a bowl, add a raw egg yolk into the bowl, and stir them evenly into a paste. At this time, you will find that it is really like crab paste, then sprinkle with a handful of seaweed powder and stir well, and the egg white is also stirred well.

(3) Ginger vinegar juice: Cut ginger into powder, crush it on the chopping board and put it in a bowl. The more broken, the better. Then add a spoonful of yellow rice wine, a spoonful of salt, two spoonfuls of sugar and four spoonfuls of rice vinegar, and stir well.

(4) Boil more oil in the pot, and the oil temperature is 40%. Slide the fish until it becomes discolored and mature, and then take it out for later use. Heat the oil in the pot again, first put the egg yolk, stir-fry until it looks like small particles of foam, then pour in the egg white, turn it quickly, let it solidify and put it on the fish for later use.

(5) Add clear soup to the pot (Shandong cuisine is clear soup, milk soup and three sets of soup, and each set of soup needs to be cooked for 10 hour, but now it is mostly simplified to water with chicken essence or ready-made chicken soup seasoning), add appropriate amount of salt and sugar to taste, add dried seaweed water to refresh (dried seaweed and ginger slices are steamed in the pot), and then add water starch to cook.