2 Portunus, 5-6 pairs/each.

2 salted egg yolks

Cornflour

salad oil

salt

ginger

cooking wine

Baked crab with salted egg yolk?

Rinse the crabs and wash away the sea mud adhered to the shell.

Open the back of the crab, dig out the crab gills (hami water), and cut one into 4 pieces (keep the crab toes).

Shred ginger and cut onion into sections.

Develop crabs with a little cooking wine, salt, shredded ginger and onion (5 minutes)

Steamed salted egg yolk and chopped for later use.

Skim the ginger and onion from the pickled crab, and pat the crab with dried raw powder.

The crab's back is eviscerated and sprinkled with raw flour.

Take a small pot and pour salad oil until the oil temperature is 80% hot.

Add crabs, fry until slightly yellow, and take out for later use.

Take another pot, heat salad oil slightly, add salted egg yolk and a little salt, stir-fry over medium heat until salted egg yolk bubbles.

Add the fried crabs and stir-fry until the crabs are evenly baked with salted egg yolks.

Pot, plate, concave molding

Tips

1, just cut the crab body into four pieces, without cutting it too thin, leaving the toe part of the crab's foot.

2, stained with raw powder: put some starch in a small bowl, just take a crab block and dip it a few times, you don't need to touch a lot.

3. Use new oil when frying salted egg yolk. Don't use fried crab oil, which will affect the color. Add a little salt, otherwise the taste will be lighter.