Hibiscus Crab Bucket

Name: Hibiscus Crab Bucket
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Portunus; 15g garlic; 10g Green onion; 3g Ginger powder; 1 teaspoon Cooking Wine; 1 piece Egg white; Some Vinegar; 1 teaspoon Sugar; Some Steamed Fish Soy Sauce

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Furong Crab Dou is a famous Shanghai dish. It is very popular because of its white hibiscus and delicious crab noodles. The traditional method is deep-frying, and hairy crabs are used. This time I used fresh swimming crab, the meat is delicious. Although I eat male crabs in September and female crabs in October, there is not much crab roe, but it is also very good to eat, haha~~

Ingredients

400g Portunus
15g Garlic

Buy on JD Buy on Amazon
10g Green Onion
3g Ginger Powder
1 teaspoon Cooking Wine

Buy on JD Buy on Amazon
1 piece Egg White
Some Vinegar
1 teaspoon Sugar

Buy on JD Buy on Amazon
Some Steamed Fish Soy Sauce

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.