Pork tendon with crab meat(xie fen ti jin )

Method of making crab meat tendon:

Raw materials for making crab meat tendons:

Water hair tendon 300 g, crab 160 G, scallion 8.5 g, ginger rice 8.5 g, pepper, rice wine, soy sauce 12.5 g, salt, monosodium glutamate, water chestnut 60 G.

Processing steps of crab meat tendon:

1. Split the tendon into two parts.

2. Open the hot pig oil pan, put the green onion and ginger into the pan and fry them, then take them out. Then stir fry the crab meat, add 110 grams of wine, salt, soy sauce, monosodium glutamate and water, then put the tendons in the pot, cook for about 2 minutes, thicken with wet water chestnut, sprinkle with pepper, and pour some lard.

Pork tendon with crab meat

Crab tendon is a Shanghai dish, the main ingredients are water hair tendon, crab powder, ginger rice, seasoning pepper, rice wine, soy sauce, etc., mainly through cooking.

Practice 1

Raw materials

Shuifa tendon (300g), crab powder (160g), scallion (8.5g), ginger rice (8.5g), pepper, yellow rice wine, soy sauce (12.5g), salt, monosodium glutamate, water chestnut (60g)

Production process

1、 Cut the tendon in two.

2、 Heat up the pig oil pan, put the scallion and ginger into the pan and fry them for a while. Then stir fry the crab meat, add wine, salt, soy sauce, monosodium glutamate and water 110 grams, then put the tendons into the pot, cook for about 2 minutes, thicken with wet water chestnut, sprinkle with pepper, and pour some lard.

Practice 2

Material selection

Water hair tendon 400 grams (dry tendon about 200 grams), crab (including crab roe, crab meat) 75 grams, a little coriander.

Seasoning

3 tbsp yellow rice wine, 1 / 2 tbsp scallion, 1 / 2 tbsp minced ginger, 1 / 2 tbsp fine salt, 1 / 2 tbsp soy sauce, 1 / 2 tbsp sugar, 1 / 2 tbsp rice vinegar, 1 / 2 tbsp 40 ° water powder, and 1 / 2 tbsp lard.

Making method

1. Dry tendons water hair method: put the dried tendons in the container, add water immersion, put green onion knot, ginger, yellow rice wine, on the cage, boil steam for 2 hours, until soft and elastic.

2. Divide the tendon into two parts, and then cut each part into two valves. Cut coriander into 3 cm long pieces.

3. Heat the pan, add a small amount of oil, when the oil is 60% or 70% hot, stir fry the scallion and ginger powder to make the flavor, stir fry the crab powder to remove the fishy smell, add yellow rice wine, soy sauce, sugar, and finally add rice vinegar, and serve in a small bowl.

4. Put fresh soup (about 250g) and tendons in the original pot, bring to a boil, put yellow rice wine, soy sauce, fine salt and sugar, cook thoroughly, then put monosodium glutamate and rice vinegar, slowly pour the water powder into goutongqian, then pour lard along the inner wall of the pot, and evenly sprinkle the fried crab powder on the tendons, then serve, sprinkle with coriander section.

characteristic

White and soft glutinous tendons, bright and delicious crab roe, and green and fragrant coriander are famous feast dishes and seasonal delicacies in autumn.

crux

1. The mouth of the tendon is soft, waxy, smooth and elastic, so it should not be too ripe or rotten when it is watery.

2. The crab meat should be fried with oil to remove the fishy smell, and put more ginger and rice vinegar, but sesame oil should not be used, because the crab meat is shady and cool, sesame oil can smooth the intestines, and those with poor gastrointestinal function are not suitable.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xie Fen Ti Jin