1. After the crab is cleaned with a brush, break the crab shell and remove the crab gills for later use.
2. Heat oil in the pot, add the cleaned crabs, add ginger shreds and stir, add cooking wine to wake up, stir fry for one minute.
3. Add water to the pot, add a little salt and large phosphor to a boil, continue to cook for 15 minutes.
4. After the broth in the pot is cooked, put the white Luopusi in, and cook for another three minutes to cook the white Luobosi.
5. Add chicken essence to adjust the flavor and sprinkle with chopped green onion.
6. Fresh, fragrant and delicious
Tips:Crabs must be fresh, so they must be picked live. It can be large or small, but it must be heavy. When selecting, the back of the shell should be black-green, with bright light, and generally thick and strong; the back of the shell is yellow, mostly thin and weak. If you want the navel to protrude, all of them are fat and fat. Where there are clusters of villi on the chelated feet, it means that the chelated feet are old and healthy. Turn the crab over, with the abdomen up to the sky, and the one that can bounce back quickly, proves that the crab is strong and can be stored; In the eighth and nine months of the lunar calendar, choose female crabs (crab belly button is king), and after September, choose male crabs (crab belly button is Chinese), because the sex glands of male and female crabs are mature at these two times, and the taste and nutrition are the best.
