Chinese Food
Braised Portunus with ginger
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Zijiang has ginger buds. It can be used as a side dish or pickle of dishes. It tastes delicious. It is widely used. It is not only a good condiment and condiment, but also a good health care product. It can be eaten raw or filled. The ancients called it brushing the soil in the vegetables. I bought a little when I went to the market. It can not only add flavor to the smell, but also make the ginger fresh and tender.
Cooking ingredients
Cooking Steps
Step1:Wash Portunus and remove gills on both side
Step2:Cut into pieces in the middl
Step3:Perilla leaves washed and cut into sections. Ginger washed and sliced to prepare cooking wine and water starc
Step4:Dip the cut part of the crab with water starc
Step5:Heat the oil in the pan at 5 minutes. Put the side dipped in water starch into the pan and fry until it is yellowis
Step6:Then turn the crab over and fry until it's all discolored and pushed aside. Add ginger slices and perilla leaves to make it fragrant
Step7:Stir fry evenly and pour cooking wine along the edge of the po
Step8:Add sal
Step9:Add boiling water and cover until the crabs are cooked thoroughl
Step10:Open the crab and ginger. Fish the Perilla firs
Step11:Pour the rest of the soup into the water starch and thicken it, then turn off the fir
Step12:Sprinkle the sauce with Scallio
Cooking tips:1. If there is no perilla, it can be dispensed with. After the starch and water are dissolved, let it precipitate, pour out the water, and then dip it in the crab. Finally, add a little water to the thickened water starch and mix it up. 2. The crab has the original taste. It's better without chicken essence. There are skills in making delicious dishes.
