Crabs on the ginger
By VicentaLakin
"September Umpire Point." The umbilical umbilical is a female crab, and the accelerator is a male crab. It's October when he's eating crabs, but all I buy on the Internet is a female and a male. The simplest way to do it is to get the upper drawers dry, the original taste of juice and the taste of ginger vinegar. In addition to steaming, it's the same mouth, the onions, the good taste, the good taste。
Recipe Recommendations
- yangcheng Lake hairy crabs 2 only
- oil appropriate amount
- salt appropriate amount
- onion 1 piece
- Jiang 1 block
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Crabs on the ginger
1
Fresh crabs are soaking in salt water for half an hour. Cold water soaks. I didn't untie them. Tie it up, clean all the parts carefully with a toothbrush, and wash it twice
2
It's 10 minutes of steam in the upper drawer, usually on the back, and the last time the crabs were steamed, one broke loose and climbed up, and this time turned over and couldn't climb, even if it was。
3
Steamed crabs。
4
Onions to wash the skin and ginger to wash the skin。
5
The steamed crab can be cut open, but I can't handle it with the live crab, so I'll have to steam it open and fire it. And you can put a chili ring, a nice color, and a nice spicy taste。
6
Fried pots with a proper amount of oil, onions of ginger and chili rings。
7
Join the Krabs to double-fried
8
Add salt, pepper powder, wine, raw, and a little vinegar, which can be added at the end。
9
Out of the pan. See if it's edible. It's fresh。Crabs on the ginger Make Tips
One, while steaming crabs, be careful not to evaporate. The water's only evaporated for 10 minutes. Crabs are cold food, and ginger can be added。