Soy-Braised Crab
Soy-braised crab, an autumn-only salty and savory flavor! The crab roe is creamy and wrapped in sauce aroma, the crab meat is sweet and well-seasoned, and the rich broth is perfect with rice.
Ingredients and Tools
- Crab (prefer river crab, second choice swimming crab)
- Doubanjiang
- Rock sugar (optional)
- Dark soy sauce
- Vegetable oil (unbleached rapeseed oil, commonly called "raw rapeseed oil" or "local rapeseed oil," alternative peanut oil)
- Ketchup
- Cooking wine
- Old ginger
- Scallion
- Egg (optional)
- Minced pork (optional)
Measurements
- Crab 500 g (about 3-4 medium river crabs)
- Doubanjiang 30-50 g
- Rock sugar 0-15 g
- Dark soy sauce 15 ml
- Vegetable oil 20 ml
- Ketchup 15 ml
- Cooking wine 5 ml
- Old ginger 10 g
- Scallion 10 g
- Egg 1 piece (about 50 g)
- Minced pork 50 g
- Water 500 mL
Steps
- Scrub the crabs clean, then split them in half on a cutting board
- Add vegetable oil to the pot, add minced ginger and doubanjiang to fry until fragrant, add rock sugar and stir until melted, and when small bubbles appear, remove and set aside
- Spread a layer of sauce on a plate, then place the cut crabs with the cut side facing down, neatly arranged on the sauce
- Add some scallion segments and ginger slices; it is recommended to crack an egg or spread minced pork at the bottom of the plate
- Steam for 10-12 minutes
Notes
- For a salty taste use 50 g doubanjiang; for a sweeter taste reduce the amount of doubanjiang and add rock sugar and ketchup
- Sprinkle a little chopped scallion after serving for more fragrance and better appearance
- Reference: Autumn winds rise, this dish in Pinghu is great with rice_Chaoxin News official website. If you follow this guide and find problems or process improvements, please submit an Issue or Pull request.