Stir fried king crab(xian chao di wang xie )

Stir fried king crab

Introduction:

"It's time to be filial to my grandparents. They've never seen such a good crab in their generation. While they can still be filial, they can warm the relatives around us with love."

Production steps:

Step 1: soak the meat in warm water for 20-30 minutes before frying, so that the meat can absorb proper moisture to avoid dehydration during frying. Next to it is the prince crab, which can be steamed for 10 minutes, so there is nothing to write

Step 2: so big, 3 jin, 9 Liang

Step 3: it's so domineering that you can't blame the emperor crab

Step 4: the little eyes, are not willing to eat. The reason why it is red is that the aquatic products sold in the market are all cooked and frozen. The live crabs are brown and the reverse side is white. It is estimated that if there are super cooked crabs in restaurants, they can also be used. This kind of deep-sea crab lives in the water depth of 400-800 meters. Due to the air pressure, the sudden fishing on shore is no less than the sudden diving into the water depth of 400 meters... So far, I haven't seen the living one. Maybe it's because of my life circle, I can't touch it

Step 5: shelling is easy, not as hard as you think. It's not like a bread crab that can pry a spoon out of its shell

Step 6: decompose, prepare to deal with, cut off the thorn on each leg, just use scissors, it's very hard, I cut it for 20 minutes....

Step 7: after cutting and pricking, cut the leg into pieces, and cut out the gap of the size shown in the figure, so as to make it tasty when frying. The meat is tender and full. I secretly ate 2 pieces of leg roots when I cut it. I'm a little full..... It's thicker than a chicken thigh

Step 8: after more than 30 minutes of labor, the garnishing procedure is finally completed

Step 9: a little oil in the pot, onion and ginger, if you like garlic, you can put the right amount of garlic and pepper. Because the old people can't eat spicy food, the fried food is light

Step 10: Seafood soy sauce can be about 20 ml, mixed with 200 ml of water, do not put soy sauce directly, otherwise it can not be evenly tasted. It is recommended to use Japanese Riqing soy sauce, about 20 yuan, which is specially used for seafood, and domestic ones can not be surpassed. If you can't buy it, you can use Haitian soy sauce to replace it. However, for such expensive crabs, try to be perfect and don't waste it. The bottom of the bowl, because I made up and forgot to shoot, ha ha, shoot the bottom of the bowl, la la

Step 11: put in the crab legs, stir fry over low heat, pour in the soy sauce and taste it. If you see that the crab meat is slightly shrunk, don't stir fry it. If you have fried it, it will shrink. If you have used the crab firewood, you'd rather be mild than stir fry it until it's hot. It's cooked. If it's frozen, you can eat it with fresh ingredients

Step 12: into the plate, the code is very high, want to use basin Sheng, worry about audit but ha, can't put down, can put how much is how much

Step 13: finished product

Step 14: finished product

Step 15: a gluttonous meal. Ha ha, six people eat it. I'm really fed up with it. I don't want to eat it any more. I really support it

Materials required:

King crab: 1

Scallion: right amount

Water: 200ml

Ginger: right amount

Garlic: right amount

Seafood sauce: right amount

Note: crab legs should be cut open, otherwise the soup cannot be immersed. Be sure to cut off the thorn, or your hands and mouth are hard enough, the hotel is for the beautiful not cut thorn (⊙ o ⊙) oh

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: Original

Chinese PinYin : Xian Chao Di Wang Xie