There is one thing to be said for the most anticipated food during the Mid-Autumn Festival and the National Day, and that is the delicious crabs. Only due to various reasons, this big crab is not really open belly eat to cool. It is probably for this reason that some people have created the dish of "Race Crab", but today, Hi brother brings you this race crab, may be a little subversive to your cognition Oh. (In addition, this time the picture is still from the network, and the real effect has a certain discrepancy, please forgive me)

Required materials

Long fish, eggs, green onions, ginger, leeks, white pepper, cooking wine, ginger, cornstarch, broth, vinegar, pepper oil

Preparation

First of all, we need to Long fish into small dices, onions and ginger into the minced leek into a small piece, the chives into small sections, and the chives into a small section. It is important to note here that the leek only needs the root. Next we have to add white pepper, cooking wine and ginger marinade in the diced long li fish to taste, and then add cornstarch to the batter. Lastly it's easy, just crack the egg into an egg wash. Incidentally, in Hi's experience, you'll need about six to eight eggs for one piece of lobster.

Production process

The first step in making this Sai Crab is to first oil the dragonfish, but it is important to note that the operation must be mainly to keep the dragonfish loose, do not throw the whole bowl of diced fish a brain into the pot, so it is easy to get into a big pile, and in the oil we can put the fish into the egg mixture stirred, and then at the temperature of the oil when the seven or eight into the hot, the next pan, the fish and the egg mixture. Scramble the fish and egg mixture and break into small pieces out of the pan and set aside.

Then we can start the pan again to heat the oil, add onion and ginger stir-frying, here also please note that the ginger should be left part of the minced. Stirring out the flavor, it is necessary to add cooking wine and broth simmering. Next, add the fish and eggs to the broth and simmer for a short while to absorb the broth, then thicken with a thin layer of gravy and add our old friend pepper oil. But that's not all, you need to add a tablespoon of vinegar and stir-fry the leeks that you mentioned earlier, until they are almost ready to be served and sprinkled with the ginger that you left behind.

The last summary

To say the least, for the Tianjin people should not be unfamiliar with this race crab, right? I remember when I was a kid, this dish was quite common. But in recent years, for some reason, this crab dish has disappeared from the menu of major restaurants, and I think it's probably because it requires too many eggs and costs too much. Of course, that's why I've tried to improve the dish by using longan - although it does use a lot of eggs, too.