Stewed Portunus in brine recipe

Stewed Portunus in brine

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Stewing Portunus in salt water is only with salt. The specific method is very simple. It is also the most primitive. Only by keeping the original taste, can we taste the so-called breast meat is better than white fish. The taste of pincers is the same as that of scallops. The foot meat is as beautiful as silver fish. That yellow paste. Greasy teeth and sticky tongue. It's even more delicious. Delicious. -

Cooking ingredients

Portunus:5

salt:moderate amount

ginger:moderate amount

clear water:moderate amount

Cooking Steps

Step1:Put the crabs in a large basin. Add water and a little salt. Quickly cover with a cover. Press wel

Step2:After 5 minutes, take out one by one and wash the surface with clean water and put it into the container. The former is to stimulate the crab to spit out the dirt in its stomach with salt wate

Step3:Make sure you brush it with a little brush

Step4:All washed and installed for standb

Step5:Some ginger slice

Step6:Put some cold water and salt in the pan (subject to the fact that the crabs can be submerged in the pan)

Step7:Add salt and stir a littl

Step8:Add ginger slice

Step9:The fire is burnin

Step10:Put in the crab cover and cover with a small fire to ste

Step11:Cook for 15 minutes until the crab shell is bright red. When the crab meat is mature, turn off the heat and then simmer for another 3 minutes. Take it out, as shown in the figure