Chinese Food
Ningbo red paste choking crab
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This Ningbo choking crab is the favorite of people in the southeast coastal areas, especially in the coastal areas of Jiangsu, Zhejiang and Shanghai. Everyone likes this kind of eating method very much. It has a unique sweet and salty flavor. We have no reason to refuse this delicious food from the sea.
Cooking ingredients
Cooking Steps
Step1:Choose fresh frozen mother's Portunus umbilicus 2 kg. Rinse it. Choose crabs with red paste. Marinate them to taste good.
Step2:Add 5 liang of salt to 1 jin of cold boiled water to prepare the marinated water. Put in a few pieces of ginger. Pour in 2 tbsp of white wine. Put in the whole crab. The water should be no more than the crab. Put a plate on it. Cover it.
Step3:After 15 hours of pickling, the portunus marinates and matures. Take out the shell of the crab, chop it into pieces, and mix with a little rice wine and sugar to eat.
Step4:Put the finely ground ginger into rice vinegar to make ginger vinegar juice. Hold the crab and dip it in ginger vinegar.
Cooking tips:The pickled crab is taken out of the brine. It can be stored in the refrigerator after being sealed with the plastic wrap. It can't be stored in the brine for more than 10 days. Otherwise, it will be too salty. There are skills in making delicious dishes.
