Mid-Autumn Festival, although it is not popular here, you have to be nicer to yourself.
I decided to eat my favorite sour crab in Vietnam today.
I have eaten this dish many times in Vietnam restaurants. My favorite is crispy crab paired with sour and sweet sauce. It is delicious and goes well with rice. I knew that the most important ingredient in the sauce was sour corn, but I had never made it before. Based on my experience in eating, I collected all the necessary ingredients and unswervingly made my own sour crab.
This time, I put in too much acid and became a little sour. Next time, I will pay attention to halving the acid. Eating sour and sweet sour crab, I really admire my hands-on ability.
Acid crab
By ErlingSwift
Recipe Recommendations
- onionhead one
- red pepper of 2
- green onion appropriate amount
- slightly spicy
- braised
- ten minutes
- senior
Steps for Acid crab
1
Crab, cut into eight pieces, one onion head, 2 red peppers, a little chopped green onion, and a bag of acid (half the amount).
2
Half a pot of water, put the sour seeds in it and bring to a boil over high heat, turn to low heat until the sour seeds and meat cores are separated and the soup is turbid.
3
Filter the dregs, leave the soup, taste it, sour it, and add 7 spoonfuls of white sugar, based on personal taste.
4
Start the oil pan, heat the oil and fry the crabs in the pan, turn to low heat, and fry for 1 minute.
5
Leave the base oil and saute the onions and red peppers until fragrant.
6
Strain off the onions and shredded red peppers, use the base oil to boil the sour soup, stirring constantly, with a little Indonesian sweet soy sauce in the middle (you can use oyster sauce and a little soy sauce instead).
7
Collect the juice.
8
Go down and stir well, then add the stir-fried onion, red pepper, and a little spring onion.
9
Place the crab according to its original shape and drizzle with sauce.
10
Let's take another outdoor finished picture.