Pepper, as a seasoning, plays a certain role in both Chinese and foreign cooking dishes. There are black and white peppers. The difference is that black pepper is picked when the seeds are green, while white pepper is harvested after the fruit is mature. Pepper contains nutrients such as piperine and piperine, which have the effect of removing fishiness, improving flavor and increasing appetite. This time I want to talk about this "Crab Dip in Pepper Soup". Pepper can remove the fishy smell of crab and highlight its freshness. Combined with the protein-rich flower crab, it complements each other.

Ingredients: 1 flower crab, 20 white peppercorns, 50g Chaozhou pickled cabbage, 30g Chinese celery, 10g ginger slices, appropriate amounts of salt, rice wine, chicken soup, and peanut oil.

Method: Wash and chop the flower crabs into pieces, drain the water and set aside; wash and cut the Chinese celery into sections; soak the pickled cabbage in light salt water, rinse, cut into small pieces and set aside; add oil to the pot, Sauté the ginger slices until fragrant, add a little rice wine, add an appropriate amount of chicken broth, pickled cabbage, and white peppercorns, bring to a boil over medium heat until the aroma overflows, add crabs and celery, bring to a boil over high heat until the crabs are cooked, and season to serve.