Crab pot recipe and ingredients, crab pot home practice and ingredients

The preparation and ingredients of the crab pot are as follows:Material: Blue crab.

Chicken feet, potatoes, onions, shallots, ginger, garlic, cooking wine.

Soy sauce, sugar, soybean paste, cornstarch.

Method: 1. Wash the chicken feet and cut off the toenails.

2. Brush the blue crab with a brush, remove 2 large pliers, remove the back, cut the rest into 4 pieces, cut the onion into small pieces, do not cut the potatoes for the time being, and when you want to use it, cut it, slice the ginger, and pat the garlic.

3. Add cold water and chicken feet to the pot, bring to a boil, blanch the blood and scoop up.

4. Dip the crab pieces in cornstarch, which can make the crab meat more tender, and it is especially delicious when sucking the shell.

5. Add oil to the pot, fry the crab pieces first, until the color is golden, and set aside.

6. Add oil to the pot, stir-fry the ginger and garlic, and add 1 tablespoon of soybean paste.

7. Add the blanched chicken feet and stir-fry, add an appropriate amount of cooking wine.

8. Add the onion and stir-fry, add an appropriate amount of soy sauce and sugar.

9. Add an appropriate amount of water and pour everything in the pot into the casserole. Water should be filled at one time, and it is best not to add water halfway.

10. After boiling over high heat, turn to low heat for about 30 minutes.

11. Peel the potatoes, cut into hob pieces and add them to the casserole.

12. Add the fried crab pieces to the casserole, cover with a lid, simmer for about 10 minutes, and add salt to taste. The soup is very thick, so be careful not to burn it.

13. Sprinkle chopped green onions at the end and serve!

The preparation and ingredients of the crab pot are as follows:Ingredients: 2 hairy crabs, 5 chicken feet, 1 potato, 1/2 onion, 100 grams of rice cake.

Excipients: 2 green onions, 3 slices of ginger, 6 garlic pieces, 2 tablespoons of tempeh paste, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 3 tablespoons of peanut oil.

1. Blanch the chicken feet.

2. Wash the hairy crabs, all two.

3. Glue the starch on the hairy crab, heat the oil pan, and fry the hairy crab.

4. Fry for about 2 minutes, then set aside.

5. Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant.

6. Add the tempeh paste and stir-fry the red oil.

7. Add the onion and stir-fry until fragrant.

8. Add the chicken feet and stir-fry until each chicken feet are sticky with more sauce.

9. Add water, cover and simmer for 20 minutes.

10. Peel the potatoes and cut them into strips.

After a few minutes, add the potatoes.

12. Add light soy sauce, oyster sauce and sugar, cover and simmer for about 6 minutes.

13. Add crab and rice cake and stir well, and cook for about 5 minutes.

14. Reduce the juice on high heat, and you can get out of the pot.

15. a finished product.

Crab is one of the best ingredients of the season, the crab meat is fresh and sweet, and the crab roe is fatty. In this breezy autumn, if you can eat a bowl of steaming and delicious meat and crab pot ...... at homeI guess I'm going to be happy!

Ingredients for meat and crab pot.

Ingredients: 2 crabs, 12 prawns, 10 chicken feet, appropriate amount of rice cakes, 2 potatoes, 2 spoons of Pixian bean paste, appropriate amount of corn starch.

Seasoning: star anise, bay leaves, cinnamon, dried chilies, green onions, ginger, garlic, onions, cooking wine to taste.

Secret sauce: 2 tablespoons of oyster sauce, 2 tablespoons of sweet noodle sauce, 2 tablespoons of oyster sauce, 2 tablespoons of hoisin sauce, 3 tablespoons of light soy sauce, 1 teaspoon of chicken essence, 2 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of ground white pepper.

The practice of meat and crab pot.

Handling of ingredients].

First of all, let's deal with the crabs, boil a pot of water, put the crabs in and simmer for a while, and wait until the crabs don't move and can take them out. This step is mainly to prevent the crab from being pinched when disassembling it, and there is no need to steam the crab! Remove the gills, open the shell, cut off the gills, and cut the crab into small pieces for later use.

Remove the shrimp line and cut off the shrimp whiskers for later use. Cut off the nails and cut the chicken feet in half for later use. Peel the potatoes and cut them into chunks for later use. Dice the onion, slice the ginger, and cut the green onion into sections.

Prepare a secret sauce, this sauce can not only be used to make meat and crab pot, you can also use it to make bullfrog pot and steak pot! 2 tablespoons of oyster sauce, 2 tablespoons of sweet paste, 2 tablespoons of oyster sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of peanut butter, 3 tablespoons of light soy sauce, 1 teaspoon of chicken essence, 2 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of white pepper and set aside.

Cooking of ingredients

Boil the water and put two slices of ginger to remove the smell, put the chicken feet in the blanching water for about 1 minute after the water boils, and remove the water. The prawns and crabs need to be fried in oil, put a little more oil in the pan, and fry the prawns until the color turns red after the oil temperature rises.

The crab should be coated with a layer of starch before frying to fix the crab meat, and the crab can be put into the pot and stir-fried a few times to set aside! Note: The oil from the fried prawns and crabs is very fresh, so you will need it for a while!

Heat oil in another pot, put Pixian bean paste and fry the red oil, then add star anise, bay leaves, onions and other seasonings to stir-fry to bring out the fragrance, add chicken feet and potatoes and stir-fry to color, add the seasoned sauce and the oil that just left the fried shrimp.

Add boiling water to cover the ingredients, turn to low heat and simmer for 15 minutes, wait until the chicken feet and potatoes become soft and rotten, then put in the rice cakes, crabs and prawns in the pot and simmer for about 3 minutes, the soup can be served until thick, drizzle the sauce and sprinkle with chopped green onions!

The fresh aroma of crab and prawns, the soft and salty aroma of chicken feet, the flavor of potatoes absorbing the soup becomes rich, and the soft and glutinous texture of potatoes is not lost to chicken feet. What's even better is to scoop a spoonful of the soup on top of the rice, it's really delicious!

Ingredients: 5 crabs, chicken feet, fish balls, garlic, ginger, dried chilies, Sichuan peppercorns, Pixian bean paste, oyster sauce, salt, rock sugar, chives, cooking wine, dark soy sauce.

Method: 1. Cut the crab into small pieces, remove the gills and wash it, add a little salt and cooking wine and ginger slices and marinate for 10 minutes, so as to remove the fishiness of the crab and add some bottom taste.

2. Cut off the chicken feet and cut them in half, put a piece of ginger in a pot under cold water, blanch and clean them for later use.

3. Heat oil in a pan, add the crab wrapped in starch, fry until golden brown, and set aside.

4. Start another pot, slice the ginger, pat the garlic flat, cut the green onion into sections, put a little more oil in the pot, and put the green onion, ginger, garlic, dried chili pepper and pepper in the cold oil.

5. Then put in the chicken feet and stir-fry, open the chicken feet to reveal a piece of the bottom of the pot, add a large spoon of Pixian bean paste and a piece of rock sugar, stir-fry the Pixian bean paste with red oil and stir-fry evenly with the chicken feet.

6. Pour stock or water over the chicken feet, add 4 tablespoons of cooking wine and 1 tablespoon of dark soy sauce, bring to a boil and simmer for half an hour.

7. After half an hour, pour in the fried crab and fish balls, 4 tablespoons of oyster sauce, half a tablespoon of salt, cover and simmer for 8 minutes.