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

Stewed Big Fresh Water Crab

Introduction:

"As the saying goes, the female crab in September is the fattest, and the male crab in October is the most fragrant. We must not give up such delicious food."

Production steps:

Step 1: after the crab comes back, wash it with clean water, soak it for ten minutes, then brush its feet and pincers with a brush. If you don't dare to untie the rope, brush it slowly. Then brush your back and abdomen. Brush well and then wash with water.

Step 2: when the steamer is boiling water, it can be put in cold water. If the rope is untied, it should be put in cold water, so that it doesn't struggle very hard. Put some cooking wine in the water to relieve the smell

Step 3: bring the water to a boil, cook for three or five minutes, turn the crab over to avoid the crab roe flowing into the water. Steam for 15 to 20 minutes.

Materials required:

Hairy crabs: 4

Cooking wine: moderate

Note: 1. Soak it with water to make it spit dirt. 2. Some parts of the crab are inedible. The intestines, stomach and heart of the crab are all in the cover. The intestines are black one by one between the crab roe and the crab meat. The stomach is in the triangle bag of the crab roe. The heart of the crab is hexagonal. It is white at the thickest part of the crab belly. Another is the crab gills. As we all know, they are soft on the crab meat. 3. The choice of crab depends on the male and female. It doesn't need to be more specific. In addition, it depends on whether the crab is fresh. It's very flexible to touch the eyes. The belly of the crab is not soft. It can turn over by itself after turning over. It can't see light in the light. The shell of the crab should be green and the belly of the crab should be white. The fresh crab is heavier.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Qing Zheng Da Zha Xie