The growth of butter crab grows at the junction of the freshwater basin, and the origin has certain limitations.It is mainly used in Hong Kong and Macao. Butter crabs are relatively precious crab species. They are expensive, new incense, fresh meat, tender meat, and the name of the king of crabs.
Fried butter crab
1. Butter crab can not be eaten in the year. It is only two months from the end of May to mid -August from the end of May to mid -August, so that butter crab is more precious. Because the yield and quality of butter crabs are directly received directly, the quality of butter is directly received directly.The influence of raising environment and weather, and the lack of production period, makes the butter crab appear precious.
2. During the cooking process of butter crab, it must be complete. If you accidentally drop a foot or where you are injured, the oil will run out.Essence
3. Before steaming crabs, you can only freeze the crabs to death. To prevent the living crabs from struggling in the pan and get yourself.
4. As soon as you find that it is frozen, put it in the pot immediately. When the crab dies or is dead, the albumic acid in the crab body will decompose and produce histamine.The histamine is a toxic substance. With the extension of the death time, more and more histamine accumulated in crabs, and the gas gas is getting larger and larger. Even if the crab is cooked, this toxin is not easy to be destroyed.
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The method of butter crab
3 ingredients are prepared for butter crab, 1 piece of ginger, 20 ml of cooking wine, 15 grams of raw powder, a little salt, an appropriate amount of oil, 1 onion.
Method steps 1. Wash the crab, split in the middle of the onion in half, and cut the ginger into 6 large blocks.
2. Use ginger slices and an appropriate amount of salt to seize the incision of the crab.
3. Add oil to the pot. After the oil is 50 % hot, dip the crabs incision and dip the raw powder, and put it down in the pot.
4. After the incision solidifies into golden yellow, put the crab block flat, sprinkle with ginger and green onion and garlic, drizzle with cooking wine, and stain it for about 7 minutes.
After 5 or 7 minutes, turn the crab blocks and continue to cover for about 3 minutes.

Related tags： Catering