1, steaming Portunus: Clean Portunus, then put it on the steaming plate in turn, and add onion and ginger slices. Boil the water in the steamer, then put the steamer with crab in it and pour in a little cooking wine. It takes about 20 minutes to steam on high fire, and it can be dipped in ginger vinegar when eating, which is more delicious.
2. The practice of braising Portunus trituberculatus: Open the umbilical cover on the abdomen of Portunus trituberculatus, squeeze the contents clean, wash the crab with a brush, and open it in two. Put the cut face up in a small pot for later use, and cut off the green garlic. Hot pot with hot oil, first pour crab meat into the pot and fry it flat. Make sure that each crab is fried to oil. Turn to low heat, cover and stew for 6 minutes. Turn the crab over the other side, cover and continue to stew for 3 minutes. Turn off the heat, pour out the excess oil, leave a proper amount, put on the crab cover, stir fry with all seasonings, pour in green garlic, appropriate amount of water, cover and dry the water.
3, choking the practice of swimming crab: wash the swimming crab, remove the lid, cut into two or three petals, and put it in a porcelain basin. Add the right amount of salt. Stir the ginger sugar evenly and let the ingredients into the crab meat. Pour 50 ml of liquor with a high degree, turn a large bowl upside down and toss for 2 minutes. If you like to drink soju, you can put more. After 30-40 minutes, add 3-5 drops of vinegar and a little monosodium glutamate and mix well.
4. Practice of Portunus trituberculatus with scallion oil: Wash Portunus trituberculatus and remove inedible parts such as gills and stomach. Pour the old wine to get rid of the fishy smell. Put some ginger slices on the surface of the crab. Boil SAIC in a steamer with cold water, put it on a plate and steam for ten minutes. Mix the steamed fish soy sauce, vinegar and a little salt, then pour in the steamed crab juice and mix well, remove the crab shell and pour the juice on the crab surface. Sprinkle chopped green onion on the surface of crab. Sprinkle the hot oil evenly.
5, the practice of swimming crab porridge: rice washed, put into the casserole, add the right amount of broth. Start cooking porridge and add more soup. Cut the mushrooms into small pieces and put them into porridge to cook together. When cooking porridge, start cleaning and treating the swimming crab. Remove the inedible things like gills, cut the meat into small pieces, stir-fry minced garlic and Jiang Mo in a frying pan, add the chopped crab and stir-fry with cooking wine. Put the fried crab into the boiled porridge, add a little salt, add pepper, sprinkle with shredded ginger and chopped green onion, and finally pour with sesame oil.