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

Stewed Big Fresh Water Crab

Introduction:

"Steaming is the most classic way of hairy crabs. This method is the best way to highlight the original flavor of crab, and to preserve the essence of the crab to the greatest extent. It is also the best way to eat."

Production steps:

Step 1: wash the crabs one by one and keep them in water for half a day, so that they can drain the dirt in their abdomen.

Step 2: tie the crab claws and feet firmly with the grass; add soy sauce, rock sugar, chopped green onion and ginger into the vinegar and mix well.

Step 3: bring the water to a boil, add the hairy crab and ginger vinegar, steam for about 15 minutes.

Step 4: remove the herb, put it into the dish neatly, and serve it with a small dish of dipping material.

Materials required:

Hairy crab: moderate

Chives: right amount

Ginger powder: appropriate amount

Vinegar: 5 teaspoons

Rock sugar: 1-2 capsules

Raw soy sauce: 1 / 2 spoon

Precautions: 1. Ginger vinegar: Crab vinegar, ginger tea and yellow rice wine are perfect. 2. Ginger powder, please prepare more, crab cold, ginger can be appropriate to alleviate. 3. Please adjust the steaming time according to the actual weight. 4. When steaming crabs, it's best to tie them up with horse grass or cotton string, otherwise the steamed crabs will lack arms and legs and lose their armor. If there is no horse grass or cotton thread, then the pot on cold water, crabs after a slow heating process, will not struggle too much.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Zheng Da Zha Xie