Demolition Crab Meat

Demolition Crab Meat

1. Clean the hairy crab and put it in the pot, put ginger slices and cooking wine; cook for 20 minutes on high heat

2. When the hairy crab is not hot, open the back of the crab and take out the crab yellow; then separate the legs and the body of the crab

3. Use scissors to cut off the head and tail of the crab legs, or you can cut only one end; I cut both ends of the crab legs

4. Then press it with a rolling pin, and the crab leg meat will come out and pull; the crab body is cleaned, the two gills are removed, and a six-sided white thing wrapped in the crab yellow in the middle is dug out. This is particularly cold and can't be eaten! After taking out the crab roe in the middle, use scissors to cut a circle along 4 weeks and cut the edges clean.

5. Then cut the middle part and use chopsticks to pick out the crab meat

6. Open the crab claws firmly, cut half of the meat, and remove the crab claws.

7. Three different parts of meat, together with crab roe

Tips:

The delicate restaurant separates the crab roe from the crab meat. It doesn't matter if I eat it at home.