Crab Stewed Eggs
1.
Wash the crabs, remove the shells, and remove the sandbags one by one
2.
The whole crab is cut into 6 strands from the base of the feet, one for the large crab legs and two for the small crab legs. The crab shells are not cut and set aside
3.
Prepare an appropriate amount of garlic and salt, and put them in a pot of boiling water. The amount of water is generally about 1.5 times that of the egg liquid
4.
Put the crab strands in, blanch for about 2 minutes, then remove the crab strands
5.
Filter after breaking the eggs to make the egg liquid more delicate
6.
The boiling crab water is cooled to warm, not hot water level
7.
Pour the boiled crab water into the filtered egg liquid and stir well
8.
Place the crab pieces in the shape of crabs. Cover the container with plastic wrap or lid. If it is homemade, steam it on medium heat. The time depends on the amount of crab. You can control it by yourself. Turn off the heat and simmer for a few minutes before opening the lid, and then cover the crab. Put it in, use the residual temperature to change the color of the crab shell, the product looks perfect after being out of the pot
