We have an old saying here called 'The autumn wind blows, the hairy crabs have feet.' The wind blows and it gets colder every day, and it's the right time to eat hairy feet crabs ~~ The crab meat, yellow, and cream have grown fuller, and the price has also come down. Thinking of ways to eat hairy foot crabs every day, it's not bad to make soup
Throw two hairy crabs in the carp soup, and the taste is so delicious ~~ When I come home with the cold wind, I bring a pot of hot soup. This is called: Live a life
Crab and crucian carp soup
Recipe Recommendations
- crucian carp art. 1
- lettuce appropriate amount
- ginger appropriate amount
- ham appropriate amount
- olive oil appropriate amount
- water appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- salty and fresh
- pot
- an hour
- ordinary
Steps for Crab and crucian carp soup
1
1 fresh crucian carp, cut, kill and wash.
2
Rub the fish with ginger all over to remove the fishy smell.
3
2 hairy crabs, brush clean, and cut open. (The purple ones are crab roe, and the yellow ones are oil)
4
Heat the pan and add a little olive oil. After the oil is heated, add shredded ginger and stir-fry to create the fragrance.
5
Add the crucian carp on both sides and fry it yellow.
6
Remove the crucian carp for later use.
7
Pour the oil into the pan again. After the oil is hot, add shredded ginger and stir-fry to create the fragrance. Pour in the crab pieces and stir fry until the crab shells turn slightly red.
8
Add crucian carp, add cooking wine, water, and trace amounts of sugar.
9
Cover and boil.
10
Pour in the casserole, add the ham slices, and turn to low heat and simmer for about 45 minutes until the soup is creamy white.
11
Add salt, pepper, and lettuce to serve.