How to make pan-fried pike crab by Chef Lau
♥️ Preparation: pike crab, cooking oil, green onions, wine, sugar, warm water
♥️ Washing pike crab, pressing the crab’s butt when you wash it will get the dirt out!
Cut the crab in half.
♥️ Start a pan and heat a little oil, not too hot, put the onions, cut the crab meat towards the bottom, put a little wine. Melt a little sugar in a bowl of boiling water, add boiling water to the pot, cover the pot with a lid, turn off the heat when the water is almost dry and let it sit. A little while, to be absorbed into the crab meat by the remaining stock, it will take on a bit of sauce. Personally, I like the crab meat sides to scorch, so turn off the heat when the water is dry.
♥️ Crab noodles with broth, inhale the flowing crabmeat, crabmeat can be dipped into the broth, crabmeat flavor is more flavorful; crab noodles crusty, crabmeat flavor is extremely rich, crabmeat flavor is extremely tasty, not overpowered by the broth!
2. When you cut the crab in half, it may not be easy to cut off the shell, use scissors to cut it off.
3. Don’t keep flipping the lid halfway through.