Crabs in sauce(jiao zhi pang xie )

Method of watering crabs:

Raw materials for making juiced crabs:

2 hairy crabs (about 500g), 15g green onion, 10g ginger, 50g vinegar, 5g garlic, 75g soy sauce, 3G pepper, 3G refined salt, 15g sugar, 2G monosodium glutamate, 5g sesame oil.

Processing steps of juiced crabs:

1. Wash the two crabs, bind them with ropes, put them on the plate with the belly facing upward, add a little pepper, green onion and ginger, put them into the cage, steam them with high heat for about 1 hour, take them out, untie the ropes, peel off the navel and cover the shell, dig out the legs of the crabs, and cut off the tips of the claws.

2. Cut the body of the crab from the middle to the left and right half, and then cut it into 3 large pieces. Each piece is cut into 4 small pieces. The other crab is cut in the same way.

3. When loading the plate, put the crab legs in the middle, the thighs in the front, the calves in the back, the crab pieces on the calves and on both sides, and add the crab roe.

4. Peel the green onion, ginger and garlic, wash them, cut them into pieces, put them into a porcelain bowl, add vinegar, soy sauce, monosodium glutamate, sugar and sesame oil, mix them into juice and pour them on the crab.

Characteristics of juiced crabs:

It's yellow and white, delicious and tender.

Crabs in sauce

Korean food, with yellow and white flavor, fresh meat, tender and delicious, raw materials: 2 hairy crabs (about 500g), 15g green onion, 10g ginger, 50g vinegar, 5g garlic, 75g soy sauce, 3G prickly ash, 3G refined salt, 15g sugar, 2G monosodium glutamate, 5g sesame oil.

practice

1. Wash the two crabs, bind them tightly with ropes, put them on the plate with belly facing upward, add a little prickly ash, green onion and ginger, put them into the cage, steam them with high heat for about 1 hour, take them out, untie the ropes, peel off the navel and cover the shell, dig out the legs of the crabs, and cut off the tips of the claws. 2. Then cut the body of the crab from the middle to the left and right half, and cut it into 3 large pieces. Each piece is cut into 4 small pieces. The other crab is cut in the same way. 3. When loading the plate, put the crab legs in the middle, the thighs in the front, the legs in the back, the crab pieces on the legs and on both sides, and add the crab roe. 4. Peel the scallion, ginger and garlic, wash them, cut them into pieces, put them into a porcelain bowl, add vinegar, soy sauce, monosodium glutamate, sugar and sesame oil, mix them into juice and pour them on the crab

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiao Zhi Pang Xie