Making:

1, king crab steamed to get meat for later use.

2. Cut the truffle into two pieces, and cook the sweet beans for later use.

3. Fry the crab meat with olive oil into golden brown, add truffles and sweet beans and fry at the same time to get the fragrance, then season with brandy, soy sauce, sugar and salt, then stir-fry the pot with high fire and serve.

Sauté ed king crab

Making:

1, stir-fry ginger, cook wine, add oyster sauce, sugar, pepper and onion and stir-fry until fragrant.

2. Add the pre-fried crab meat and stir well, then serve.

Crispy shark fin king crab cover

Tutorial on Five Practices of King Crab (Five-star Cantonese Chef teaches you how to cook King Crab) (3)

Ingredients: Little King Crab Cover 1 piece, King Crab Meat 30g (with the crab legs removed), Hair Shark's Fin 75g, Crab Yellow10g (female crab).

Accessories: pastry 1 piece, egg white 30g, egg yolk 1 0g, two rice balls, and salad pine balls1piece.

Seasoning: 6 grams of salt, 2 grams of sugar, 5 grams of monosodium glutamate, 30 grams of soup, and 6 grams of raw flour.

Making:

1, egg white with water (ratio1:0.8), seasoning and beating evenly, pouring into one third of crab shells, steaming in a steamer for 5 minutes until it is ripe, and taking out for later use.

2. Heat the chicken oil in the pan, add shark's fin, crab roe and crab meat, stir-fry until fragrant, add soup to taste, stir well, thicken and pour into the crab shell.

3. Seal the pastry, brush the egg yolk on the surface, bake in an oven with a surface fire of 220 degrees and a bottom fire of 200 degrees for 4 minutes until the pastry bulges and the color is golden, and then take it out and plate it.

4. Fill the plate with rice balls and salad pine balls to serve.

Key:

Crispy crust should not be baked by the empress dowager for a short time, so as not to affect the taste of the dish.