Baked Pumpkin Crab

Overview

The autumn wind blows and crabs' legs itch. The clouds are high and light, and the pumpkins are ripe. The pumpkin is soft and glutinous, and the fat crab is delicious.

Tags

• hot dishes
• home cooking
• seafood
• banquet dishes
• chicken essence
• cooking wine
• light soy sauce
• little crab
• onions
• pumpkin
• ginger
• salt

Ingredients

Steps

1. 1 Wash the pumpkin

   

2. 2 Pumpkin cut into pieces

   

3. 3 If the crab is in the abdomen, use the root of the knife to pierce it first to make the crab die faster and facilitate subsequent operations

   

4. 4 Cut off the tips of the crab legs to facilitate the introduction and release of the flavor

   

5. 5 Open the crab lid, break the crab in half from the middle, and dip the cut sides into dry starch

   

6. 6 Each crab section is dipped in starch

   

7. 7 Cut green onions into large sections and slice ginger

   

8. 8 Put oil in the pot, heat it up to 40%, add the crab, the cross section dipped in starch touches the oil first to set the shape to prevent the loss of crab roe, and fry over medium heat

   

9. 9 After frying the crabs for 2 minutes, add the pumpkin pieces and fry over medium heat for 2 minutes

   

10. 10 Add onion and ginger, stir-fry for half a minute, add salt, light soy sauce, cooking wine and stir-fry evenly, then add water to level with the ingredients and chicken essence. Cover and simmer over medium heat for 10 minutes

    

11. 11 Remove the juice from the fire

    

12. 12 Remove from pan and plate