Pumpkin Baked Crab

Name: Pumpkin Baked Crab
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Little crab; 1/2 (pumpkin) Gourd; Some shallot; 6g salt; 7g Cooking Wine; 3g Chicken Bouillon Powder; 5g Soy sauce; Some ginger

by Winter loach

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Crab feet are itchy in the autumn breeze. The clouds are high and light, and the pumpkins are ripe. The pumpkin is soft and waxy, and the fat crab is delicious. "

Ingredients

5 Little Crab
1/2 (pumpkin) Gourd
Some Shallot

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6g Salt

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7g Cooking Wine

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3g Chicken Bouillon Powder

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5g Soy Sauce

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Some Ginger

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Pumpkin Baked Crab

1. Gourd wash

2. Gourd diced

3. If the crab is in the abdomen, use a knife to stick it in first to make the crab die faster and facilitate subsequent operations

4. Cut off the tip of the crab legs to facilitate the taste and taste

5. Open the crab cover, break the crab in two from the middle, dip the cut surface into dry starch

6. Each crab profile is dipped in starch

7. Cut green onion into large pieces, slice ginger

8. Put oil in the pot, heat it for 40%, add the crabs, contact the oil with the starchy section first, set the shape to prevent the crab yellow from losing, and fry on medium heat

9. After frying the crabs for 2 minutes, add the pumpkin pieces and fry for 2 minutes on medium heat

10. Add green onion and ginger, stir-fry for half a minute, add salt, light soy sauce, cooking wine and stir-fry evenly, then add water to make it even with the ingredients, chicken essence. Cover and simmer on medium heat for 10 minutes