Braised crab in brown sauce(hong shao hua xie )

Braised crab in brown sauce

Introduction:

"After the Mid Autumn Festival, September is the fattest season of the year for crabs." nine females and ten males ". Now the paste of female crabs is full of meat and fat. No matter how you make it, it's delicious. I've steamed it for several times. Today, I'll change the way to eat it. Braised crab in brown sauce tastes delicious as well. After sucking the crab meat, even the crab soup will be used for noodles. It's very fresh. "

Production steps:

Step 1: open the navel cover of the crab's abdomen, squeeze everything inside, wash the crab with a brush, and open it in two. Put it in a small basin with the cut side up.

Step 2: pour some oil into the pan, heat up and saute the ginger slices until fragrant.

Step 3: stick dried flour on the cut side of the crab, then fry it in the pan with the cut side down.

Step 4: after the crab feet turn red, add 2 bowls of water, salt and a spoonful of cooking wine, a little sugar, bring to a boil over high heat, then turn to medium heat and cook for 10-15 minutes.

Step 5: add scallion and coriander before cooking.

Step 6: Crab out of the pot.

Materials required:

Crab: 2

Scallion: right amount

Ginger: right amount

Coriander: moderate

Note: 1 ︱ when picking crabs, pinch the legs of crabs, and there is more solid meat. 2: Before the crab is cut and put in the pot, the cut side should be placed upward. When the crab is put in the pot, the cut side should be placed downward, so that the meat at the edge of the knife can solidify quickly in case of heat, which can reduce the body fluid loss of the crab.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Hua Xie