Portunus Crab Blooming at Night in Pot

Name: Portunus Crab Blooming at Night in Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Portunus; 1 Night blossom; 1 pinch shallot; 1 piece ginger; Some Flour; Some salt; 2 tablespoons Shao wine; 1 tablespoon Mirin; 2g Sugar

by Yu Fei

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The autumn wind hasn't blown, and the hairy crabs are not yet plump, but the layer upon layer of swimming crabs in the vegetable market is just right. The red lid and white belly are bright and bright, set off by the lush night blossoms. After slow cooking in a pool of clear water, the lid is still a thick white crab soup. Those who can't taste it will be greedy. "

Ingredients

1 Portunus
1 Night Blossom
1 pinch Shallot

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1 piece Ginger

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Some Flour

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Some Salt

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2 tablespoons Shao Wine
1 tablespoon Mirin
2g Sugar

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Portunus Crab Blooming at Night in Pot

1. Prepare all ingredients

2. Cut the green onion into sections and mince, shred the ginger, remove the crabs, remove the gills, remove the flavor capsules, and marinate in the cooking wine for 5 minutes

3. Heat the pan with oil, sauté the onion and ginger on high heat, turn to low

4. Cut the crab in the middle and coat it with flour evenly

5. Put the cut face down and put it in the pot

6. About 2-3 minutes, the cut is closed, and the crab body is cooked

7. Pour in two large bowls of water, add 1 spoon of Shao wine, 1 spoon of mirin, cover and simmer for 40 minutes

8. Night flowering slices

9. Put it in the cooked crab soup, cover and cook for 5 minutes.

10. Put it in the cooked crab soup, cover and cook for 5 minutes.

Tips:
1. "Night flowering", the scientific name of gourd, belongs to the cucurbitaceae family.

2. It blooms easily at night, please put it down when the soup is good.