Steamed Breaded Crab
1.
Don't soak the bread crab in water when it is thawed naturally, it is best to put it in the refrigerator to thaw overnight, the meat is the most delicious
2.
Put cold water into the steamer with the belly facing up, and steam over the water. If it is cooked and frozen, put a little cooking wine and ginger in the water for about 5-8 minutes to relieve the fishy taste.
3.
While steaming the crab, adjust the sauce and put all the ingredients in the ingredient list (except the aged vinegar) into the pot. After the brown sugar has melted, put it out and put it on a plate. You can also use white sugar, which feels warmer than brown sugar. A plate of aged vinegar
4.
After the crab is steamed, let it cool for a while, press down on this position of the crab's mouth and force it down to easily disassemble the back shell.
5.
Saw a lot of crab roe. Take out the crab roe from the back shell first
6.
Remove crab mouths, sandbags, crab hearts and striped gills
7.
Cut longitudinally with a bone chopper. Thick shell, need to exert force
8.
Lay the crab claws flat and take a few horizontal shots with the back of the knife. Then the crab meat can be completely taken out of the thin crab legs. Use scissors to cut off the joints at both ends.
Tips:
1. Because the shell is harder and it takes more effort to cut the crab pieces, it is steamed straight away. It is delicious either with Pixian bean paste, spicy stir-fry, or curry crab.
2. The vinegar for the dipping sauce can be aged rice vinegar, or not, according to personal preference.
3. Eat this way, you can eat all the crab meat, without wasting it.
4. The breaded crab is so much crab roe. Two people can't finish it at a time. The more crab roe can be eaten with fried rice or sushi.
