How to cook Mizong crab

The lost crab is due to the advantages of the four major cuisines of East Cao, West Spicy, South Sweet, and North Salt, so it has become a unique "Fazen School". The method of cooking Mizong crab and fish stew in stone pot has the effects of vision, beauty, and brain health, as well as longevity, strong muscles and fitness, scorpion venom, invigorating qi, and appetite. It is a very beneficial crab and everyone can use it more.

1. Origin of the Lost Crab

"Lost Crab" is made from wild crabs from the waters of Myanmar, India, and Bangladesh (the Bay of Bengal), weighing between 300 grams and 1 kilogram each.

Black crab is native to Myanmar. Like black fish, black crab also tastes particularly delicious. Although the black crab is completely black, once cooked, its shell will change color from dark to orange-red, just like other crabs.

The main types of "Miscellaneous Crabs" on the market include Qixintian Miscellaneous Crabs, Jiuchongtian Miscellaneous Crabs, and Yiwenxiang Mizong Crabs. "Miscellaneous Crabs" are beginning to be popular among many consumers because of their delicious meat.

The "Missing Crab" is natural, green, healthy and nutritious, and combines the four major culinary advantages of my country: "sweet in the south, salty in the north, sour in the east, and spicy in the west".

2. How to cook the lost crab

The Mi Zong Crab takes the advantages of the four major cuisines: sour in the east, spicy in the west, sweet in the south, and salty in the north, and integrates them to form its own "Mi Zong School". "Lost Crab" is the name of a dish, not a specific type of crab. This is how it is made: Main ingredient: appropriate amount of crab meat. Accessories: 500 grams of small red peppers. Seasoning: 10 grams of green onion, 200 grams of broth, 15 grams of spicy powder, 3 grams of salt, 5 grams of MSG, 20 grams of oyster sauce, 10 grams of red oil, and 50 grams of peanut oil. Preparation method: Clean the crab meat and chop it into pieces, cut the small red pepper into small pieces, and cut the green onion into sections for later use; put the small red pepper in oil in a pan and fry until it is half cooked, scoop it out and set aside; put red oil in the pan again, pour in the crab meat and stir-fry until fragrant, add broth, spicy powder, salt, MSG, and oyster sauce to season, add the fried small red pepper and cook for 10 minutes, add the green onion sections after the sauce is reduced, and serve. Features: The crab meat is tender and fragrant, and the small red peppers are sweet and spicy. It is a great dish to go with wine. Production tips: The heat must be properly controlled. If the crab meat is overcooked, the taste will be poor.