foodstuff
Ingredients
Treasure crab
1 only
Jingcong
1 root
ginger
1 block
ingredients
Starch/flour
of appropriate amount
salt
a little
seasoned soy sauce for seafood
a little
canola oil
of appropriate amount
step
1. Prepare raw materials
2. Brush the crab with a toothbrush, open the crab cover to remove sandbags and crab hearts, cut off crab gills, crab mouths and other small water, rinse and chop.
3. Wet the incision of the crab with dry starch and fry it in the oil pan (you can also fry it in the oil pan slightly, but for health reasons, cook with less oil, so fry it instead).
4. After the crab is fried, start the pot again and saute the ginger and onion with a little oil.
5. After the ginger and onion are sauteed, stir-fry the crab pieces slightly, and add boiling water to cook (the amount of water depends on the size of the crab).
6. When the crab is cooked, add salt and steamed fish and soy sauce to taste.
7. Finally, add water and starch to collect the juice, and you can take it out of the pot and put it on the plate.
Tips
Must be fresh and precious crabs, frozen or cooked crabs are loose in meat, and the taste will be very different.
Treasure crabs are big and difficult to handle. Please ask the store to help clean and slaughter them.
Just add a little salt and steamed fish soy sauce (optional), because the rare crab itself is delicious and does not need too much seasoning.