Braised fish with swimming crab(suo zi xie shao yu kuai )

Braised fish with swimming crab

Introduction:

"Copper crab is also called Portunus, crab is a delicacy in food, known as" a plate of crab, top table vegetables "proverb. It is not only delicious, but also nutritious. It is a high protein tonic. Crab is not allowed to eat with sweet potato, pumpkin, honey, orange, pear, pomegranate, tomato, melon, peanut, snail, celery, persimmon, rabbit, Schizonepeta tenuifolia; crab is not allowed to drink, cold drink will cause diarrhea. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify crabs and reduce their coldness. Ingredients: 20g ginger, 10g green onion, 1tsp bean paste, 2tsp soy sauce, 1tsp soy sauce, 1tsp cooking wine, vinegar, sugar, refined salt and edible oil

Production steps:

Step 1: Chop silver carp and marinate with a little salt for a while.

Step 2: wash the copper crab.

Step 3: divide the portunus into two.

Step 4: shred ginger and cut scallion into sections.

Step 5: slice green pepper.

Step 6: heat the oil and fry the fish for a while.

Step 7: fry the fish until yellowish, add water and copper crab.

Step 8: add soy sauce, soy sauce, vinegar, a little sugar.

Step 9: add 1 teaspoon of bean paste. Moderate salt.

Step 10: add shredded ginger and scallion. Fire for five minutes. Simmer for about 10 minutes.

Step 11: add green pepper slices to collect juice.

Step 12: load the disc.

Materials required:

Silver carp: 500g

Ginger: 20g

Bean paste: 1 tbsp

Raw soy sauce: 1 tbsp

Vinegar: 1 tbsp

Refined salt: right amount

Swimming crab: 2

Scallion: 10g

Soy sauce: 2 tbsp

Cooking wine: 1 tbsp

Sugar: 1 teaspoon

Edible oil: right amount

Precautions: 1. Crabs are salty and cold, and they are also scavenging animals, so they must be dipped in ginger vinegar to remove cold and sterilize when eating, and should not be eaten alone; 2. Crabs' gills, sandbags and viscera contain a lot of bacteria and toxins, which must be removed when eating; 3. Drunk crabs or pickled crabs and other undercooked crabs should not be eaten, but should be steamed and cooked thoroughly; cooked crabs stored too long should not be eaten; they should not be eaten with tea Avoid drinking tea water when eating crab and within 1 hour after eating crab; crab fat is the season when persimmon is ripe, so we should avoid eating crab and persimmon together. 4. People with spleen and stomach deficiency, loose stools, abdominal pain, cold, persistent wind disease and stubborn skin itching should not eat; women with excessive menstruation, dysmenorrhea and pregnancy should not eat crab, especially crab claws.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suo Zi Xie Shao Yu Kuai