Chinese Food
Stewed crab
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Cooking ingredients
Cooking Steps
Step1:Pick crabs. The fresher the crabs are. Turn the crabs over. The healthy and energetic crabs are in the right position in an instant. The other one is weighing. Crabs of the same size are fatter and heavier.
Step2:Cut the cleaned crabs into small piece
Step3:Ingredients read
Step4:Dice green and red peppers
Step5:Put some cold water in the pot. Put chicken feet (cut them in half in advance. Cut off the claws). Ginger slices. Blanch
Step6:Put a little oil in the pot, add ginger, pepper, seasoning, cinnamon, Xiangye, fennel, Pixian bean paste and stir fr
Step7:Stir fry the chicken feet with controlled water
Step8:Put in crabs again. Stir fry until discolore
Step9:Two extra spoons
Step10:Li Jinji oyster sauc
Step11:A spoonful of salt
Step12:A can of beer (the beer should be fresh, or it will be too strong
Step13:Bring the fire to a boil. Simmer slowly over medium low heat
Step14:It's almost time for the soup. Let the green and red peppers go. Stir in the chicken powder.
Step15:Every time I go out to eat, I'll have a big meal at home today.
Cooking tips:The trick to pick a crab is to look at the navel - turn it over. The navel of a male crab is a triangle. The navel of a female crab is round. Press the navel as hard as you can. If you can't squeeze it, it means that the inside of the crab is fat and there is meat. If you squeeze it or you pinch it, it means that the meat of the crab is less and the shell is empty. The navel of a fat crab is even slightly cocked up. It means that it's mature. There are skills in making delicious dishes.
