Stewed Big Fresh Water Crab(qing zheng da zha xie )

Stewed Big Fresh Water Crab

Introduction:

"November every year is the golden season for river crabs to go on the market. At this time, the crab meat is the fattest, and the crab roe is the most greasy. No matter steaming or making hot pot, it is the top enjoyment."

Production steps:

Step 1: river crab, must choose fresh, dead crab body has toxin, cannot eat.

Step 2: put a large pool of water into the crab, let them soak for 20 minutes.

Step 3: then use a brush to clean it under the tap. Brush the front and back sides, including the foot bend and the down on the crab claws. If you are afraid of crab pinching, you can use a big clamp to clamp the brush like me.

Step 4: pour proper amount of water into the steamer, add the steaming grid, put the washed crabs into the steamer, cover the lid, and steam over high heat for about 20 minutes.

Materials required:

Crab: 5 jin

Water: moderate

Crab vinegar: right amount

Note: comrades who are not afraid of trouble can also tie crab legs with ropes. On the one hand, the crabs will not crawl disorderly. On the other hand, the whole legs will be steamed, and the broken legs will not look bad. However, in my personal experience, this method is suitable for steaming only a few crabs at a time, and the number of crabs is relatively small. If we steam a lot at a time, the crabs will bite each other, which will make us happy The other side can't move, so the final steaming is also full of arms and legs, don't worry.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Qing Zheng Da Zha Xie