condiments

750g crab (bread crab)

condiments

seafood soy sauce

5 ml

brown sugar

5 grams

yellow rice wine

10ml

energy

10g

mature vinegar

10ml

The practice of steaming bread crabs

1.

Bread crabs naturally thaw.

Don't soak in water when thawing. It's best to thaw in the refrigerator for one night. The meat is the most delicious.

2.

Cold water, stomach up into the steamer, steam off the water, if it is cooked, it will take about 5-8 minutes to cook.

Put some cooking wine and ginger slices in the water to get rid of the fishy smell.

3.

Steaming crabs and mixing juice.

Put all the ingredients in the ingredient list (except aged vinegar) into the pot and simmer on low heat until the brown sugar melts. You can also use white sugar, which feels warmer. The vinegar is on another plate.

4.

After the crab is steamed, let it cool down a little, press the crab's mouth down and use force, and the back shell can be easily disassembled.

5.

See a lot of crab roe. Take out the crab roe in the back shell first.

6.

Remove the crab mouth, sandbags, crab hearts and striped cheeks.

7.

Cut longitudinally with a chisel. The shell is thick and needs to be forced.

8.

The crab pincers are laid flat and patted horizontally with the back of the knife, and the crab meat can be completely taken out.

For thinner crab legs, cut off the joints at both ends with scissors and use chopsticks.