I just made it recently. I don’t know if it’s the same as the one in Zhoushan. Anyway, it’s quite delicious. I’d like to share it!

Because it was the first time I made it, I didn’t know the method very well, so I just made it based on my feeling. In the end, I found that the taste was pretty good!

Method:

1. Wash the hairy crabs. You need to brush them with a brush before cooking. I turned the swimming crabs back and forth, left and right, and found that they were quite clean, so I rinsed them with water. Chong;

2. Disassemble the swimming crabs and chop off all the crab legs. Disassemble the scattered pieces and choke them with ginger and white wine. Cover them all with cornstarch and fry them in oil pan until It turns orange;

3. Prepare the casserole, add oil, stir-fry the cabbage, add water, bring to a boil, and add the freshly fried swimming crab;

4. After the soup boils, add Season with salt. I should have added noodles, but I temporarily changed it to rice cakes. The final product turned out to be swimming crab, cabbage and rice cake soup.

Taste:

Because I didn’t brush it, I was worried about the fishy smell. In the end, I found that there was no fishy smell at all. The soup was very thick and the crab meat was full, especially the crab legs. I I prepared my own plum wine, took a sip of the sweet plum wine, and took a sip of the fresh and smooth seafood soup. I felt so happy!

Other notes:

I changed the noodles to rice cakes on a temporary basis, because the rice cakes had been frozen in the refrigerator, and several pieces were frozen into one large piece. I tried my best to not want to separate them, so I just threw them into the soup, thinking that they would separate after a while. In fact, it took a long time to cook. If the rice cakes were not added, the soup would not be so thick and full of seafood flavor. The rice cake is really delicious!