fire the marinated crab with fennel, cinnamon, tsaoko, angelica dahurica and cardamom.
1. Add 5g of rapeseed oil and salad oil into the pot, heat it to 5%, then fry the ginger slices and onion slices 2g, onion slices 16g, garlic cloves and dried mushrooms 1g until the water is completely fried.
2. Foeniculum vulgare, Cinnamomum cassia, Amomum tsaoko, Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Rhizoma Zingiberis Recens, Fructus Anisi Stellati, dried citronella, Folium Cinnamomi Japonici, and Flos Caryophylli, 35g each, were put into gauze bags to make spice bags.
3. Add 2 grams of Zanba pepper and 1 grams of dried Erjing pepper to the cooked vegetable oil, stir-fry for 1 minutes until the color of pepper turns bright red, add 4 kilograms of old bittern and 4 kilograms of clear water, add spice bag to boil over high fire, add 5 grams of salt, 15 grams of white soy sauce and 8 grams of monosodium glutamate, and turn to low fire to cook for 2 minutes until the spice becomes bright red.
4. After cleaning 2 hairy crabs, put them in the marinated soup, turn to high fire until boiling, then turn to low fire and cook for 1 minutes until they taste like soles, and soak them in the marinated juice to cool naturally for later use.
food-taking process:
1. Take out the marinated hairy crabs in place and rinse the surface with marinade. 2. Wash the pot thoroughly. When the bottom of the pot is slightly red, put crabs evenly around it (only four kangs are allowed for each pot at most). After about 1 minute of kang, the bottom of the pot turns red (turn the crab over during the kang making process to ensure that both sides are heated evenly), and a burnt spot begins to appear at the bottom of the crab shell, indicating that the crab.
key points of making:
1. When the crab is cooked on the kang, the heat should not be too large, otherwise it will be easy to burn, but it should not be too small, otherwise the crab shell will become soft and lose its crisp taste if it is cooked on the kang for too long.
2. A pot can only contain four crabs at most. Make sure that each crab can lie on the bottom of the pot, otherwise the heat will be uneven and the maturity will be different.
3. If there is no old bittern, all the broth can be added when the bittern is boiled for the first time. After the crabs are marinated for more than a dozen times, the bittern will naturally become more and more fragrant.
4. Pay attention to the "three noes and three cleanings" about the maintenance of brine: "three noes" means that the old brine can't see raw water, can't see the cover along the water, and can't add alkali, so it can't be covered when burning brine every day, and can't wipe the barrel edge with a towel dipped with detergent, otherwise the brine will deteriorate easily. "Three clean-ups" refers to a small clean-up every day: part of the dregs are destroyed by secret leakage; It is clear in five days that all impurities such as crab shells left at the bottom of brine should be knocked out; It means that all the brine is cleaned with gauze once a week, leaving only soup without any residue.
In addition to whole crabs, dishes baked with semi-finished crab buckets are also very popular. For example, the following "Golden Garlic Crab Bucket" takes snow crabs as raw materials, takes apart crab tongs and the meat in the crab body, fills them into crab shells, and can be made after thawing. The purchase price is 8 yuan per crab. The chef mixed crab meat with mashed potatoes to taste, sprinkled a layer of cheese, and then put two kinds of minced garlic into it to bake. The dish was rich in garlic flavor and golden and attractive.