foodstuff

Crab/vermicelli/dried seaweed/onion/ginger/soy sauce/soy sauce/yellow wine/pepper

method of work

1/ After the crabs are slaughtered, cut into large pieces, and soak the vermicelli in warm water of about 40 degrees 10 minute.

2/ Cool the vermicelli with tap water, cut it into sections about15cm long, and let it dry in a ventilated place for half an hour.

3/ Prepare ginger slices and red onion, soak dried seaweed, wash and dry, add soy sauce, soy sauce, yellow wine and pepper into a small bowl, and mix well for later use.

4/ Add the right amount of oil to the pot, add the crab to the medium and small fire for 2 minutes, and turn over.

5/ Add ginger slices, red onion and dried seaweed and fry together for about 2 minutes. Be careful not to fry them. If they are too dry, spray a little yellow wine.

6/ Take out the fried crab, add some oil to the original pot, add the vermicelli and stir fry for about two minutes.

7/ When the vermicelli begins to become transparent, pour in half of the sauce and stir it while pouring it, so that the vermicelli can be evenly wrapped in the sauce.

8/ Add crabs and pour the remaining half of the juice. Stir well and drain the juice.

Crab porridge

foodstuff

Sea crab/rice/ginger/garlic/onion

method of work

1/ Wash the crab, cut into pieces, remove the crab lungs, and take off the crab roe.

2/ Cook a large pot of porridge and add a little sesame oil to it to make it taste better.

3/ Boil over high heat, turn to low heat for 30 minutes, add crab, and then add ginger, garlic and onion.

4/ Add a little cooking wine, salt, pepper and a little pepper oil, and continue to cook for 40 minutes.

5/ When the crab porridge is cooked, take another soup pot, dig two tablespoons of porridge, and pour in crab roe to continue heating.

6/ When the porridge with crab roe is opened, you can pour in the crab porridge prepared in front and eat it together.

Tips

Take out the crab roe and cook it separately, for fear that the crab roe will be scattered in the porridge. The delicious taste of sea crabs all enters the porridge.