Braised Flower Crab

Braised Flower Crab

1. Open the navel cover on the abdomen of the flower crab, squeeze the contents firmly, and wash the crab with a brush, open one into two. Place the cut side up in a small pot for later use.

2. Pour some oil in the pot, heat up and saute the ginger slices.

3. Glue the cut surface of the crab with dry flour, then put it in the pan with the cut surface facing down.

4. After the crab legs turn red, add 2 bowls of water, add salt, a spoonful of cooking wine, and a little sugar. Bring to a boil, then turn to medium heat and cook for 10-15 minutes.

5. Add the chopped green onion and coriander before starting the pan.

6. Flower crab after being out of the pot.

Tips:

1｜When picking crabs, pinch the crab shanks, there will be more firm meat.



2: Before the crab is cut into the pot, place it with the cut side facing up. When the crab is placed in the pot, the cut side is facing down so that the meat at the knife edge will quickly solidify when heated, which can reduce the loss of crab's body fluid.