Materials
Materials: River Crab Seasoning: Balsamic Vinegar, Ginger, Peppercorns
Practice
1.1. Wash the ginger and cut it into mince, put it in the vessel and pour in the Balsamic Vinegar and mix it well;
2.2. Rinse the river crab with water, put it into the steamer and add a few peppercorns and steam it for 7-8 minutes, then take it out, and put it into a plate to dip in the ginger and vinegar sauce and then eat it.
Sautéed river crab with green onion and ginger
Materials
2 river crabs, 15 grams of ginger, 10 grams of green onion, half a spoon of salt, 1 spoon of soy sauce, 1 spoon of cooking wine, half a spoon of sugar, 2 spoons of vegetable oil
Practice
1. Cut green onion and ginger into thin slices, and wash river crabs and cut them in half in the middle of the stomach.
2. Heat a frying pan, pour in vegetable oil, when the oil temperature is 7% hot, add green onion, ginger and stir fry.
3. Put the river crab into the pan, add cooking wine and stir-fry for about 10 seconds into the soy sauce, salt, sugar and stir-fry, pour in 3 tablespoons of boiling water, change to low heat to cover the lid and simmer for 5 minutes.
Drunken River Crab
Materials
500 grams of live river crab. Marinade package star anise 10 grams, 5 grams of fragrant leaves, 10 grams of cinnamon, 1 green onion, 1 piece of ginger. Seasoning soy sauce 200 grams, 15 grams of monosodium glutamate, 20 grams of sugar, 15 grams of chicken powder, 15 grams of pepper, 100 grams of high white wine.
Practice
1. put the river crab into the water to spit out the dirt, and then use a brush to brush the body sediment, fish out spare.
2. Sit in a pot on the fire, add 400 grams of water, put the marinade package, soy sauce MSG, sugar, chicken powder, pepper boiling, off the heat to cool down and add white wine to mix, made of drunken marinade to be used.
3. River crab into the cooled marinade, brine about 18 hours, fish out and plate, and then submerged in the original juice, sprinkled with some cilantro segments, ginger slices garlic slices, scallion segments, red pepper rings, and so on, you can eat on the table.