Braised rice cake with Portunus and crab recipe-Chinese Food-best chinese food recipes-cooking food

Step1:The wild fresh swimming crab just fished out of the sea today. The one who is not brave enough to open his teeth and paw is left to them. I'll use chopsticks to pick out the one who lacks arms and legs first.

Step2:Look for the swimming crab without arms and legs. It's still alive. I chose a smaller size. About 5 Liang

Step3:[digression] a man with a pair of pliers, like this, is very big. I dare not take it. Anyone who has suffered from it knows how painful it is.

Step4:Take a bath and clean it with a brush.

Step5:Open the abdominal cover and wash it.

Step6:After washing, remove the abdominal covers, as shown in the picture above.

Step7:【 ⚠️⚠️ Pay attention to the place where the circle is drawn] use the thumb and index finger of one hand to hold the two places, and the thumb of the other hand to hold the yellow (paste out) part. The rest four fingers against the hard one, the crab cover will open. It's easy.

Step8:After opening the lid, as shown above. Remove the lobes and mouthpart

Step9:Lung leaves are inedibl

Step10:Some crabs are very dirty when their lungs are removed. Open a small amount of water and brush it gently. Don't get dirt and water in the middle of the paste.

Step11:After cleaning, cut it in half (if the crab is small, cut it in half).

Step12:Then change the knife to the thickness of one and a half fingers. The crabs should not be too large (not easy to taste) or too small (the meat is fragile and will fall off)

Step13:Take a plate and put some starch on i

Step14:Use chopsticks to pick up the cut crab (the cut surface without shell protection) and stick a layer of starch around the incision. Other crabs are also used.

Step15:Heat up the oil. Add the crabs wrapped with starch when the oil is 60% ho

Step16:Fry until golden. Fry the crab cover, too.

Step17:Loading for standb

Step18:Heat up the oil. When the oil is 60% hot, add onion, ginger, garlic and stir fry

Step19:Add bean paste (not too much) and Chaotian chili noodles (I made it into oil chili, which can be increased or decreased according to my own degree of preference. I suggest that no matter how hot it is, don't put too much on it to cover the crab flavor.)

Step20:Stir fry wel

Step21:Add in the crab. Stir well.

Step22:Add soy sauce, oyster sauce, stir fry quickly and evenly.

Step23:Add the yellow rice wine with the foam crab and bring it to a boil. When it's done, it doesn't taste like wine at all. (note - do not add water. Use thi

Step24:

Step25:

Cooking tips:1. The crab must be cleaned. The part to be removed must be removed. 2. Don't put too much bean paste (a spoonful of soup is enough) and Chaotian chili noodles. I suggest that no matter how hot you like, don't put too much. It will cover the crab's taste and backfire. ⚠️⚠️ Like light taste can not add bean paste and pepper... 3. I don't need chicken powder or monosodium glutamate. It's very fresh. It's really necessary to add a little stir before leaving the pot. 4. This is a good way to cook other shelled seafood. There are skills in making delicious dishes.