Singapore Black Pepper Crab
1.
Purchase Singapore black pepper crab special sauce, use one pack at a time.
2.
Larger types of sea crabs are suitable for black pepper crabs, such as breaded crabs, blue crabs, king crabs, swimming crabs, etc. The breaded crabs are used here. Fresh live sea crabs are best, if frozen sea crabs need to be thawed. A pack of black pepper sauce for 2 people is recommended to be accompanied by 1.5 to 2 catties of sea crab.
3.
After scrubbing the sea crabs, remove the triangular crab navel first, and then open the crab cover. The shell of breaded crab or blue crab is very hard, and it is also difficult to open the crab cover from the back. You can try to open it from the side. Take off the crab claws, then remove the crab gills on both sides that are like chrysanthemum petals, and the crab intestines, stomach and heart to be removed, and then rinse all parts, and chop the body into four or six large pieces.
4.
The hardest parts such as crab claws can be cracked with the back of a knife to make the crabs more delicious when they are cooked and more convenient to eat.
5.
Soak the crabs in the cooking wine for 5 minutes while preparing a small bowl of starch. Pour some starch on the cut surface of the crab to prevent the crab meat from falling apart and lock the gravy.
6.
The crab roe in the crab cover is easy to flow out during the burning process, and it is also covered with starch.
7.
Pick up the frying pan, turn the oil to medium heat when the oil is hot, and fry the crabs in the frying pan for a while until they are slightly cooked. When frying the body part, the sliced side that has been chopped off the starch is facing down, so that the sliced surface is cooked first to prevent the crab meat from spreading and lock the gravy.
8.
Crab lids are difficult to fry, and crab roe is easy to flow out. When frying, you can open the top, and then tilt the pot so that the hot oil is relatively concentrated, then use a spoon to scoop up the hot oil, pour it into the crab cover, and just cook it slightly.
9.
After the crab is fried, take it out, pour the sauce into the pot, add clean water, and at the same time add a little cooking wine, ginger, and chopped green onion. Take a package of 120g sauce as an example, 300mL of purified water is required. Bring the sauce with water to a boil, add the fried crabs and stir fry. During the stir-frying process, it is recommended to always keep the opening of the crab lid facing up, and use a spoon to scoop up the sauce and pour it into the crab lid.
10.
After proper stir-frying, turn to medium heat, cover the pot and simmer until the soup is dry and thick.
11.
Use chopsticks to pick up the crab piece by piece. You can put it in a proper shape and sprinkle some chopped green onions. Finally, all the soup in the pot is poured on the crab. carry out!
Tips:
1. When cooking the crab lid, it is best not to cover it with the mouth down. During the frying and stir-frying, keep using a spoon to pour the oil or soup into the crab lid, so as to keep the large pieces of crab roe in the crab lid. Tasty. 2. The soup of black pepper crab, mixed with rice is delicious, if you want to mix with rice, it is recommended that the soup should not be too dry
