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

Stewed Big Fresh Water Crab

Introduction:

"Autumn wind blows, crab feet itch." hairy crabs have color, fragrance, taste, shape and quality at the same time, and are known as "the best in taste". There is heaven on the earth and Suzhou and Hangzhou on the earth. It's better to eat hairy crabs in Yangcheng Lake of Suzhou! Hairy crabs have many flavors: crab meat, crab paste, crab roe and Crab Seed. Crab meat is also divided into: thigh meat like scallops, leg meat like silver fish, crab meat like white fish, crab roe is fresh

Production steps:

Step 1: prepare hairy crabs;

Step 2: wash the hairy crabs with a board brush and pour yellow rice wine on them;

Step 3: add perilla leaf and 4 pieces of ginger when steaming in the steamer, with the crab's abdomen facing up and back facing down;

Step 4: steam in the steamer for 15 minutes;

Step 5: Chop 2 pieces of ginger into a bowl and pour in fresh shellfish sauce

Step 6: no loss of steamed crab roe;

Step 7: remove the rope, put it on a plate and dip it in the juice to eat the delicious hairy crab.

Materials required:

Fresh Yangcheng Lake hairy crabs: 8

Ginger: 6 slices

Yellow rice wine: right amount

Perilla leaf: 2 pieces

Fresh shellfish sauce: right amount

Note: 1, crab to choose fresh, crab cold, must be dipped in ginger juice can be eaten, less stomach bad food. 2. The abdomen of hairy crab is upward and the back is downward to avoid the loss of crab roe.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Zheng Da Zha Xie