Seasoning: salt 10g, monosodium glutamate 2g, ginger 15g, vinegar 20g.

Characteristics of stewed crab soup;

Cai Cheng soup is a rare first-class soup, with its bright red color and delicious taste.

1. Wash the live crabs and put them in a fresh soup pot;

2. Add salt, monosodium glutamate and ginger slices to cook;

3. Put the pot into the pot and serve it on the same table as the ginger vinegar.

Tips for making crab stew soup: 1. The soup is crystal clear, so crabs should not be cooked with strong fire for a long time, and the taste should be light;

2. Crabs must be fresh and washed clean;

The crab in this dish is the only food, so it is not suitable to be mixed with other things.

4. The crab has no gum, and the meat is tender and delicious, which is known as "the crab on the table is light".

Tips-Health Tips:

Has the effects of moistening lung, clearing away heat and nourishing qi and blood.

Method 2: The first step in boiling crabs is to wash them, and it is best to soak them in water for half a day to help spit out the sediment. Boiling crabs requires cold water, which can ensure the delicacy of crabs and prevent them from struggling. Boiling for 15 minutes and stewing for 5 minutes after turning off the fire can prevent the crab meat from shrinking and ensure the maturity of the crab.

1, clean crabs

The first step in boiling crabs is cleaning, especially the mouth and abdomen, which is easy to hide evil and shelter evil from evil, and can be cleaned with a brush. It is best to soak crabs in clear water for half a day before cooking, which will help crabs spit out sediment.

2, cold water pot

It is best to cook crabs in cold water, which can prevent crabs from struggling violently after being heated, damaging claws and crab pliers and destroying the delicacy of crabs. Boiling in cold water can also make crabs have the same maturity and better taste. It is better to boil water and then cook for about 15 minutes.

3. Simmer for 5 minutes

Don't take the crab out of the pot immediately after it is cooked. It is best to stew in the pot for 5 minutes after turning off the fire, so as to ensure the maturity of the crab to the greatest extent, and also to prevent the crab meat from shrinking after cooling and keep the crab meat delicious. You can dip it in ginger vinegar juice when eating, and it tastes better.