Crab boiled bitter gourd
Overview
The autumn breeze is refreshing, crabs are fat and chrysanthemums are fragrant, and the best season to taste crabs is here again. Crabs can replenish bones and marrow, nourish muscles and bones, and fill gastric juices; bitter melon can increase appetite, strengthen the spleen and appetizer; diuretic and blood circulation, reduce inflammation and fever, clear the heart and improve eyesight. Boil the two ingredients together, the soup is clear and fresh, and the unique sweet and cool taste of bitter melon makes the soup full of layers, but delicious Crab meat is a highly allergenic food. When eating crabs, you can add more onions, ginger, garlic, pepper and other spices when cooking, so that these hot ingredients can neutralize the coldness of the crabs. Their properties can warm the stomach, remove the fishy smell, and dispel the cold, so the soup is slightly spicy. Bitter melon cooked with crabs is delicious!
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Ingredients
Steps
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Prepare ingredients, cut bitter melon into strips, cut green onions and coriander into sections
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Remove the gills from the crab and clean it
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Heat a pan, add salad oil and sauté ginger slices and garlic until fragrant
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Add the bitter gourd strips and stir-fry evenly
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Inject appropriate amount of water
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Boil over high heat until the bitter melon is ripe and the water has a bitter-sweet taste
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Bring the crabs to a boil again, add other seasonings salt, pepper, ginger and garlic powder, chicken powder
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When all the ingredients are cooked, sprinkle onions and coriander, drizzle with a spoonful of sesame oil, and serve in a bowl
