Crabs in the sauce
By VicentaLakin
All I ever knew was that I ate steam crabs, and learned to do it through my husband's words. Last year I found out it was called a crab towing. The crabs of this kind don't get tired of it, and they taste good after the sauce is cooked. I didn't realize a few crabs were just eating out。
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Crabs in the sauce
1
Prepare fresh crabs
2
Onion slice, ginger slice spare
3
Brush crabs with a brush. Watch your fingers。
4
Crabs are cut to the back with a knife。
5
We'll get some flour in the bowl
6
Scratch the face of the crab with a little bit of flour。
7
The boiler's burning up
8
Put the crabs on top of the powder in the pot, and the flour cut face down and blow them down to the pattern. Seal mouth
9
I'll blow all the crabs' faces in gold
10
Then the crab flips into the oil and turns to the surface color
11
We're going to take out the fried crab
12
If you get more oil, you can save it for next time. There's a lot of oil in the pot for normal cooking。
13
I'm gonna blow up the good crabs for a while
14
Add dessert sauce
15
The wine, and the taste, the vinegar
16
Turn it up
17
The proper amount of water in the pot will burn
18
Add appropriate salt, sugar, pepper powder
19
The fire is changed for 15 to 20 minutes, and the soup, if it's more than enough, can have a little juice。
20
Get a little perfume before you go out
21
The finished product。
22
The finished product。