Fresh fried king crab
Overview
It’s the holidays, so let’s honor our grandpa and grandma. They have never seen such good crabs in their generation. Let’s do our best to be filial while we can, and warm the loved ones around us with love
Tags
Ingredients
Steps
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Soak in warm water for 20 to 30 minutes before frying so that the meat can absorb proper moisture and avoid dehydration during frying. Next to it is the prince crab, which can be steamed for 10 minutes, so there is nothing to write about
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So big, 3 pounds and 9 taels
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It’s so domineering, I can’t complain about calling it a king crab
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With this little look in his eyes, he was reluctant to eat. The reason why it is red is because the seafood market sells cooked frozen crabs. Live crabs are brown and the reverse side is white. Even restaurants use cooked and frozen crabs. If they are live crabs, they can probably be sold in super high-end restaurants. This kind of deep-sea crab lives in water depths of 400 to 800 meters. Due to air pressure, suddenly catching it ashore is no less than suddenly letting us dive into the water to a depth of 400 meters. . . I haven’t seen one alive yet, maybe it’s because of my living environment and I can’t come into contact with
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Shelling is easy, not as difficult as imagined. It’s not like a bread crab can open its shell and bend the spoon
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To break it down and prepare it for processing, just cut off the thorns on each leg with scissors. It took a lot of work and it took me 20 minutes to cut it. . . .
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After cutting and thorning, cut the legs into pieces. You also need to cut out the slits as shown in the picture so that the flavor can be absorbed during frying. The meat is very tender and plump. I secretly ate 2 pieces of the leg part while cutting it, which made me a little full. . . . . Thicker than chicken thigh
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After more than 30 minutes of work, the dish preparation process was finally completed
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Add a little oil to the pot, sauté the onion and ginger until fragrant. If you like garlic, you can add an appropriate amount of minced garlic and chili. Because the elderly cannot eat spicy food, the fried ones are light
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About 20 ml of seafood soy sauce is sufficient, and mixed with 200 ml of water. Do not add soy sauce directly, otherwise the flavor will not be evenly absorbed. It is recommended to use Japanese Nissin soy sauce, which is about 20 yuan. It is specially used for seafood. Domestic ones cannot be surpassed. If you can't buy it, use the Haitian soy sauce series with extremely fresh taste instead. However, for such expensive crabs, try to be as perfect as possible and don't waste it. The reason why the bottom of the bowl is bottomed out is because I forgot to take a picture after I reconciled. Haha, take a picture of the bottom of the bowl, la la la
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Add the crab legs, stir-fry over low heat, pour in the mixed soy sauce, and let it simmer. Just wait until the crab meat shrinks a little. Don’t over-fry it, as it will shrink and the crab meat will be burnt. It’s better to be gentle than fry it until it burns your mouth. It’s already cooked, and you can use it as fresh ingredients after it’s thawed
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When I put it on the plate, the code was very high. I wanted to use a basin to hold it, but I was worried that it wouldn’t pass the inspection and I couldn’t put it in. How much can I put in it?
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Finished product
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Finished product
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A gluttonous feast, haha, 6 people ate it, and I was so full that I had to give it all away. I didn’t want to think about it anymore. I was really overwhelmed.
