Saliva Crab

Saliva Crab

by The greedy cat who loves life

5.0 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

The meat of comb crabs around the Mid-Autumn Festival is the most fat. The sea has been open these two days, and the price is very cheap. The comb crab shell is softer than the flower crab, and the meat is also very firm. When picking crabs, you must pinch the crab belly with your hands. The hard texture is fat, and the sag after light pinch is definitely lean crab, and the meat is less loose. Crabs can be steamed and stir-fried. In Nanning, which is still hot in mid-to-late August, I would choose to make drooling crabs because it is so good with cold beer! To relieve the heat and greedy, you must come and taste it~"

Ingredients

Saliva Crab

1. This is a comb crab, also called a sow crab, named after its big plump

Saliva Crab recipe

2. The comb crab took off the tongs and divided them into two

Saliva Crab recipe

3. Cut cucumber into small pieces, prepare minced garlic, sliced ginger and green onion coriander

Saliva Crab recipe

4. Heat the pan, add some cooking oil, saute the bean paste, add minced garlic, ginger, pepper, low heat and sauté

Saliva Crab recipe

5. Add the soaked dried chili segments and continue to sauté

Saliva Crab recipe

6. Pour in the crab pieces, turn to high heat and stir fry

Saliva Crab recipe

7. Add cooking wine, stir fry with oyster sauce and soy sauce until the crabs change color, pour in half a bowl of water and simmer for 3 minutes

Saliva Crab recipe

8. Pour in the cucumber chunks

Saliva Crab recipe

9. Stir-fry evenly, pour in the coriander and chopped green onion, stir well and it will come out of the pot

Saliva Crab recipe

10. Finished product

Saliva Crab recipe

11. Finished product

Saliva Crab recipe

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