Home burning crabs

By VicentaLakin

Home burning crabs
It's time to eat the puddle crabs, and the puddle crabs are very fat, and besides the most traditional evaporation, the favorite is home-burning crabs。

Recipe Recommendations

  • swimming crab of 4
  • Jiang appropriate amount
  • onion appropriate amount
  • garlic appropriate amount
  • onion appropriate amount
  • celery appropriate amount
  • starch appropriate amount
  • salt appropriate amount
  • white sugar appropriate amount
  • yellow wine appropriate amount
  • Weijixian soy sauce appropriate amount
  • dried chili appropriate amount

Steps for Home burning crabs

  • 1
    The shuttle crab washes it with a toothbrush
  • 2
    Ginger slices, garlic chops, onions cut, celery cut, onions washed clean, pepper washed clean
  • 3
    After cleaning up, remove the tails and crab cheeks, cut them open in the middle of the belly, split them into four pieces, and cut them off with scissors and put them in reserve
  • 4
    Take the right amount of starch and put it on the plate, so that both sides of the cut crabs are evenly covered with starch, so that the crabs are fine and the crabs are locked, and the shells are not powdered
  • 5
    When it's hot and oily in the pot, it's a little yellow on the surface
  • 6
    Let's go
  • 7
    Another pan, hot and hot, put in ginger, garlic, dry peppers
  • 8
    And then the crab shells and crab pliers will go red
  • 9
    And then we'll pour the crab in
  • 10
    Add a proper amount of yellow wine, sugar, salt and savory soy sauce for a little while
  • 11
    Add an appropriate amount of boiled water for 3 or 4 minutes
  • 12
    When the soup is half served, the celery and onions will be fried to the end, and the proper amount of chicken will be fine
  • 13
    Put flowers in front of the pot
  • 14
    My son says he's so good, he made four, like two pounds, and he's had a nice meal

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