Home-roasted swimming crab
Overview
It’s the season for eating swimming crabs again. The swimming crab meat is fat and delicious. Apart from the traditional steamed swimming crabs, my favorite is home-cooked swimming crabs.
Tags
Ingredients
Steps
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Clean the swimming crab with a toothbrush
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Slice ginger, mince garlic, dice onion, cut celery into sections, wash and chop green onion, wash and set aside dried chili
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After cleaning the swimming crab, remove the tail and crab gills, cut the crab belly in the middle, and then divide it into 4 pieces. Use scissors to cut off the crab claws and put them together with the crab shell for later use
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Take an appropriate amount of starch and put it into a plate. Dip both sides of the cut crabs evenly with starch (to make the crab meat tender and lock the crab meat). Do not use flour on the claws and shells
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Pour oil into the pan and heat it up, then fry the crab pieces until the surface is slightly brown
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Dish out and set aside
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Heat up the oil in a separate pan, add ginger, garlic, and dried chili peppers and stir until fragrant
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Then add crab shells and claws and fry until the color turns red
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Then add the crab pieces together and stir-fry over high heat
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Add appropriate amount of rice wine, sugar, salt and soy sauce, cover the pot and simmer for a while (add salt according to personal taste, because the soy sauce itself already contains salt)
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Then add an appropriate amount of boiling water and simmer over high heat for 3 or 4 minutes
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When half of the soup is reduced, add celery and onions and stir-fry until cooked through, then add an appropriate amount of chicken essence to taste
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Sprinkle chopped green onion before serving
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Super delicious home-cooked swimming crabs. My son said it was so delicious that he made 4 swimming crabs weighing almost two kilograms each. The family of three ate them all in one meal, which shows how delicious they are~~
