Butter crabCrab grows in the interface of freshwater rivers, with limited origins.Mainly used in the Hong Kong and Macau regions, butter crab is a relatively expensive crab species that is newly eaten, with a high price, fragrant butter, tender meat, and the reputation of "king of crabs".

How to cook butter crab

IngredientsPreparation

300g butter crab meat,White sugar，Soy sauce，Vinegar，MSG3g scallions,Ginger3g riceGreen garlic3g chopped green garlic, 16g rice wine, 12.5g dried shrimp powder, 100g clear soup.

Cooking steps

1. Clean the crab and boil it in a pot of cold water for 15 minutes.

2. After 15 minutes, separate thecrab meatcrab meat, and crab oil into pieces.

3. Put the cooked oil in the pot, heat the oil, and sauté with scallions and ginger. Then, add dried shrimp powder to thicken, and drizzle with a littlepork fatand vinegar.

4. Put the crab in and stir-fry until cooked, and sprinkle with chopped green garlic before serving.

Pan-fried butter crab

Ingredients

3 butter crabs, 1 piece of ginger, 20ml rice wine, 15g cornstarch, a little salt, appropriate amount of oil, 1 scallion.

Cooking steps

1. Wash the crabs, cut the scallion in half, and cut the ginger into 6 pieces. Cut the remaining scallion into strips.

2. Use ginger slices and a little salt to seal the cut of the crab.

3. Add oil to the pot, when the oil is 50% hot, dip the crab cut in cornstarch, and place the crab cut down in the pot.

4. When the cut is solidified and turns golden, flatten the crab pieces, sprinkle with ginger and scallion, drizzle with rice wine, and steam for about 7 minutes.

5. After 7 minutes, flip the crab pieces and steam for another 3 minutes.

About butter crab

1. Butter crab is not available every year, only from the end of May to mid-August for two months, making butter crab more precious. Due to the limited yield and quality of butter crab, which are directly affected by the rearing environment and weather, and the short production period, butter crab appears to be extremely precious.

2. When cooking butter crab, it must be complete and intact. If a leg falls off or the crab is injured, the oil will leak out, making the butter crab less delicious than ordinarycrab.

3. Beforesteamingcrabs, it is necessary to freeze the crabs to prevent them from struggling in the pot.

4. When it freezes, immediately put it in the pot to steam. When the crab is dying or dead, the amine acid in the crab body will decompose and produce histamine.Histamine is a toxic substance. As the death time increases, the amount of histamine accumulated in the crab body increases, and the poisonous gas becomes more and more. Even if the crab is cooked, this toxin is difficult to destroy.