How to cook live crabs

A good crab cooking method can make the crabs taste more delicious. Therefore, when cooking crabs, everyone should also learn the corresponding techniques to make the crabs more delicious. And when eating crabs, you must eat fresh crabs, so that the nutritional value of the crabs will be richer and the taste will be better. What are the methods for cooking fresh crabs?

Steamed crab ingredients: 1000g crab, 15g rice wine, 30g minced ginger, 20g soy sauce, 15g sesame oil, 50g balsamic vinegar, a little sugar and MSG

practice

1. Put the minced ginger in a small bowl, add the pre-cooked soy sauce, sugar, MSG, rice wine and sesame oil, and stir together to make a sauce.

2. Take another small bowl and add appropriate amount of vinegar for later use.

3. Wash the crab with clean water (pay special attention to brushing the gaps between its shell and legs and claws, as well as the fluff on its claws), put it in a large bowl in a steamer, turn on high heat, and steam for 15-20 minutes, until the crab shell turns from blue to bright red and the crab meat is cooked, then take it out.

4. Serve with dressing and vinegar.

Homemade Fried Crab

Ingredients: Crab

Ingredients: onion, ginger, cooking wine, vinegar, sugar, soy sauce, salt, broth

Method 1. Wash the crabs, steam them for 5 minutes and take them out.

2. Open the crab shell, remove the lungs and gills, and split the crab in half.

3. Cut the green onion into sections and the ginger into slices. Put cooking wine, vinegar, sugar, light soy sauce and a little salt in a bowl and mix well for later use.

4. Pour oil into the pan, add onion and ginger when it is 50% hot and stir-fry until fragrant, then add crab and stir-fry.

5. Pour in the prepared juice and a little broth, bring to a boil over high heat, stir-fry for 5 minutes, and cook until the juice is reduced.

Tips

1. Steam the crabs first and then fry them because live crabs are not easy to kill. The gills and lungs must be cleaned.

2. If the fish is killed alive, you can coat it with dry powder and fry it in oil before stir-frying.

3. If there is no broth, you can add water.

4. It is not advisable to drink beer when eating crabs. Crabs are cold in nature and should not be eaten too much.

Fried crab with scallion and ginger

Ingredients: 500 grams of crab,

Accessories: 150g green onion, 25g ginger,

Seasoning: 5g white garlic, 15g rice wine, 10g soy sauce, 5g pea starch, 3g white sugar, 2g sesame oil, 75g lard, 5g salt, 5g MSG, 1g pepper

practice

1. Place the crab on the chopping board with its belly facing upwards, chop it open along the midline of the umbilicus, remove the crab shell, scrape off the gills, and wash it;

2 Chop off the claws, cut each claw into two parts, and then use a knife to break the claw shell. Then cut each half of the crab body into four pieces, each with one claw, and set aside;

3. Cut the green onion into sections, cut the ginger into shreds, mince the garlic, add water to the starch to make wet starch, and set aside;

4. Heat the wok over high heat, add lard, heat until 60% hot, add scallions, stir fry, then remove the scallions;

5. Leave a little oil in the wok, stir-fry ginger, minced garlic and fried scallions until fragrant, add crab pieces and stir-fry evenly;

6. Cover and simmer until the water in the pot is almost dry, then add 10 grams of lard, sesame oil, pepper powder, etc., stir well, thicken with wet starch, and it is ready to be served.