To say that the most delicious Lu Cuisine but also has to be common people's home cooking, which has to be convenient, delicious and easy to do, which we are very familiar with "sweet and sour carp, stewed prawns, green onion roasted sea cucumber, moo shu pork, race crab" and so on a lot of, now we will talk about this very delicious and very home cooking! Now let's talk about this very delicious and homemade "Sai Crab", I believe that many people like it, there are different ways to do it, enough to witness the people's favorite. Lupai Race Crab is a classic dish of our Lu cuisine, with yellowtail as the main ingredient, eggs as a supplement, after special cooking techniques, so that the finished product of the yellowtail snow-white like crab meat, eggs as golden as the crab yolk, with ginger and vinegar sauce on the table for consumption, so that people froze out of the flavor of the crab, soft, smooth, tasty, nutritious, young and old alike, very unique style and characteristics, is wonderful.

(1) the traditional practice: the yellowtail cleaned up, along the spine piece of fish two pieces, usually a piece of almost, the fish slanting blade to the outer sternum, in the head down to the fish skin, holding the skin of the fish to push forward, slice down to take the fish to the skin, cut the fish into small pieces of the size of the fingernail cap of the diamond, and then put into a bowl, add salt and wine whisking, plus egg white to continue to whisk, and finally add the starch and whisk! Stand by.

(2) take a salted duck egg yolk and a cooked egg yolk crushed on the board, into the bowl, and then add a raw egg yolk into the bowl, mix well as a paste, then you will find that really like crab paste, and then sprinkle a handful of seaweed powder, whisking, the egg white also whisked evenly.

(3) ginger vinaigrette: the ginger first minced, crushed on the board and then chopped into a bowl, the more crushed the better, and then add a spoonful of wine, a spoonful of salt, two spoons of sugar, four spoons of rice vinegar, mix well.

(4) start a pot to burn more oil, the oil temperature of 40%, the first slide fish, slide until browned mature fish out of the spare. Then start a pot of oil, first put the egg yolks, fry until small particles of foam, pour the egg white, quickly turn, so that it solidified after the sheng out on the fish standby.

(5) pot with broth (Lu Cuisine to clear soup, milk soup, three sets of soup to refresh cooking, each soup have to simmer for 10 hours later, now more than the old are simplified to water plus chicken modulation, or ready-made chicken soup seasoning), add the right amount of salt, sugar to taste, add seaweed water to refresh (after the seaweed plus ginger after the water on the pot to steam), add the water starch hooks, and then into the fish and eggs, mix well, drizzle a small amount of ginger and vinegar sauce! Then add the fish and eggs, mix well, pour a small amount of ginger vinegar sauce, mix well again, start the pan on a plate, with ginger vinegar sauce a piece of the table to eat, delicious race crab is ready.