Braised swimming crab

Overview

The fishing ban is over, and there are obviously more Shanghai products on the market, and the prices are still cheaper. The swimming crabs that cost more than ten yuan a pound are not less, and they are plump. Braised swimming crabs are the most common way to cook them. Even if the soup is left at the end, Xiao Geng has to make a reservation to use it with rice.

Tags

• hot dishes
• chinese banquet
• zhejiang cuisine
• lunch
• students
• cooking wine
• cornstarch
• light soy sauce
• old soy sauce
• onions
• white sugar
• ginger
• swimming crab

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Clean the swimming crab, peel off the shell, cut off the crab's gills, and then brush the gills clean with a brush.

   

3. 3 Chop into small pieces and coat the cut surfaces with cornstarch.

   

4. 4 Heat oil in a pan, stir-fry chives, ginger slices, and add crab pieces.

   

5. 5 Fry over medium-low heat until the cut surface turns slightly yellow.

   

6. 6 Add light soy sauce, dark soy sauce, cooking wine, sugar and stir well.

   

7. 7 Then add a little water, cover the pot and cook over high heat for about 5 minutes.

   

8. 8 Just sprinkle some chopped green onion.