Blue Crab Pair Frying
1.
Get up early and feel good, and go to the market. Encountered my favorite blue crab, hehehehe...it's you two.
2.
Blue crabs are scavengers and contain a lot of toxins. Therefore, it must be cleaned. I usually use a small toothbrush to give it a bath first~ I love to take a bath and be clean. Wash the back edge and cut the middle part in half. What needs to be noted here is that the grippers of the blue crab are very powerful, so be careful of bleeding. (I was caught, yelling...)
3.
After the oil has boiled, place the pot along the cut surface. I like to eat it with a slightly husky flavor, so when you fry it, you should fry it a bit older.
4.
Mix the ginger, cooking wine, and granulated sugar together and stir evenly, put the pot down, cover the lid, let it sit for ten minutes (low fire), and collect the juice over high heat! That's it!
5.
Of course, the steamed scylla is also good to ask. Crabs are salty and cold, so they must be dipped in ginger vinegar juice to dispel cold and sterilize. It is not suitable to eat alone.
Tips:
1. Crabs are salty and cold, and they are also scavengers. Therefore, they must be dipped in ginger vinegar juice to dispel cold and sterilize them.
2. The gills, sandbags, and internal organs of crabs contain a lot of bacteria and toxins, which must be removed when eating.
3. Unripe crabs such as drunk crabs or pickled crabs are not suitable for eating, and should be steamed and cooked before eating; cooked crabs stored for too long are not suitable for eating; crab fat is the season when persimmons are cooked, so attention should be paid to avoid mixing crabs and persimmons. eat.
