<lu Cuisine> Stir-fried Blue Crab with Sauce
1.
With the abdomen of the blue crab facing upward, use a sharp knife or chopsticks to pierce the top of the umbilical cover (unskilled friends can be assassinated and then loosened to prevent being pinched);
2.
The scylla turned over, the abdomen was down, and the toes were removed;
3.
Open the crab shell, cut off the gills and mouthparts, remove the stomach of the crab, and tear off the umbilical lid;
4.
Cut off the eyes and tentacles outside the shell, remove the dirt in the shell, and scrub the inside and outside of the crab shell and trunk;
5.
Cut off the crab claws and crab feet, and pat them with a knife face;
6.
Cut the torso into 4 pieces with a vertical and horizontal cut;
7.
Crab claws, crab legs, trunk and crab shells are coated with wheat flour and set aside;
8.
Cut the green onion, ginger, and garlic into finely mince; wash the coriander, remove the old stems, yellow leaves and roots, and cut into 2cm long pieces;
9.
Boil the oil pan to 50~60% heat, put in the wheat flour-coated crab pieces and fry them into golden brown, remove and drain the oil;
10.
Leave the bottom oil in the pot, heat it to 30-40% heat, add the green onion, ginger, and minced garlic to fry until fragrant, add the sweet noodle sauce and stir well, then add the Huadiao wine, stock, white sugar, salt and monosodium glutamate to boil;
11.
Throw in the fried crab pieces, stir fry, pour the pepper oil into the pan after being fully flavored;
12.
Sprinkle coriander in a bowl and finish!
Tips:
When buying crabs, it is better to have a thick appearance and a hard and smooth shell. In addition, you can also use your fingers to lightly press the umbilical lid to see if it is full and elastic. The overall pressing feeling is firm as the first choice.
Crabs are cold in nature. It is suitable for collocation with ginger to neutralize its coldness. It is not advisable to consume too much at one time, nor should it be shared with persimmons as cold foods to avoid causing diarrhea!
