The “Crab Season” is coming to an end, and if you don’t eat it again, you will have to wait for a year. Here is a simple recipe for swimming crab, with a delicious taste. Take the time to try something fresh.
How to make swimming crabs
The "Crab Season" is coming to an end, and if you don't eat it again, you will have to wait for a year. Here is a simple recipe for swimming crabs, with a delicious taste. Take the time to try something fresh.
Equipment
- 1 induction cooker
- 1 frying spoon
- 1 wok
Ingredients
Ingredients
- 5 Portunus
- 1 block ginger
- 1 piece shallots
- 5 dry red pepper
- 1 small bowl Cornstarch
- 1 tablespoon Oil
- 2 scoops soy sauce
- 1 tablespoon cooking wine
- 1 tsp White sugar
- 1 tsp Salt
Instructions
- Have all the ingredients ready.
- Put the crabs under running water and scrub them clean, especially the parts where the crab legs are connected should be cleaned with a brush.
- Insert a chopstick into the mouth of the crab, wait for a few minutes, and the swimming crab will not move. Then untie the tied rubber bands, first remove the triangular crab navel on the abdomen, then open the crab shell, remove the crab heart inside the crab shell, and remove the crab gills, crab intestines, and crab stomach. These parts are not edible.
- Cut off the crab claws and flatten them with the back of a knife for easy flavor. Then cut the swimming crab in half from the middle, and then cut it into four pieces.
- Peel the ginger and cut it into thin shreds, remove the seeds of the dried red pepper and cut it into sections, and cut the white and green of the shallots into sections separately.
- Stick the cut surface of the Portunus crab with starch, and a thin layer is enough.
- Put a little more oil into the pot than usual for cooking. After the oil is hot, place the side with starch in the pot and fry until it is set.
- Flip it over and let the crab heat evenly. Fry until golden in color, then dish out and set aside.
- Put the crab claws and crab shells into the pot, with the crab shells facing upwards first. Fry the crab roe inside until it solidifies and then turn it over. Fry all the crab roe until golden brown, then leave the pot for later use.
- Heat the oil in a pot, add shredded ginger, dried red chili peppers, and scallions, and stir fry over low heat to create a fragrant aroma.
- Connect the swimming crab with the crab claws and crab shells, and put them all into a pot.
- Add soy sauce, cooking wine, and a little white sugar and salt, stir fry evenly, add a small bowl of water, cover the pot, and simmer for five minutes.
- After the soup is thickened, sprinkle some scallions and serve on a plate.
- finish product
Notes
1. The cut surface of the swimming crab is sticky with starch, which can wrap the crab meat and roe inside so that the crab meat does not fall out during frying. 2. Swimming crabs have a cold nature and eating more is not good for the intestines and stomach, so even if they are delicious, they cannot eat more.