Hibiscus Crab Bucket
1.
Fresh swimming crabs, washed and steamed in a steamer with the navel facing up
2.
Remove gills, hearts, sand sacs, etc.
3.
The crabmeat and crab roe will appear in male crabs. It will take October to have the crab roe from female crabs.
4.
Garlic and chopped green onion, sauté with hot oil in a hot pot
5.
Add a little cooking wine, a few drops of steamed fish soy sauce and ginger powder and stir well. Because the sea crab is used, it is already delicious, so there is no need to add chicken powder and other seasonings. If it is freshwater crab, you can also add a little vinegar
6.
Add crab meat and crab powder and stir well
7.
Into the crab bucket
8.
Add a little vinegar and sugar to the egg whites and beat with an electric whisk
9.
After lifting up the rigid foaming state with small pointed ends, put it into a piping bag
10.
Squeeze out the outer petals and wrap the crab meat. I use a medium rose mouth
11.
Then squeeze out the inner petals and flower center. After being squeezed, the whole crab meat will be wrapped in it to avoid evaporating the water in the crab meat when roasting, which will cause dry hair.
12.
I squeezed two different flower types
13.
Put it in the oven, the middle level, the upper and lower fire 170 degrees, about 10 minutes
