House-burning midge
Overview
Wenzhou is a coastal city that is rich in seafood, so most of its dishes are seafood-based. Today I will introduce to you a Wenzhou braised oyster midge. The oyster midge is a kind of blue crab. It grew up eating small seafood on the seaside. The meat is firmer than ordinary blue crabs and the taste is sweet and delicious.
Tags
Ingredients
Steps
-
Great hunk midge
-
First, clean the shell of the crab midge with a toothbrush, cut off two large pliers (use the back of a knife to snap them, otherwise your teeth will be bitten off, which is irresponsible), then open the lid, clean it, and cut the crab body into large pieces.
-
Ingredients
-
Heat the oil pan, pour in rapeseed oil and fat meat and stir-fry until fragrant. When the oil is smoking, add ginger slices and stir-fry until fragrant. Pour in crabs and stir-fry.
-
After the crab shell changes color, add appropriate amount of salt, sugar, cooking wine, and soy sauce and simmer for a while.
-
Add an appropriate amount of water, cover the pot and bring to a boil, reduce the juice over high heat (if you like chicken essence, you can adjust a small amount), sprinkle with chopped green onion and serve on a plate.
-
Burning with rapeseed oil and fat meat is to better bring out the delicious flavor and beautiful color of the oyster midge.
