Swimming crab stewed eggs

Overview

This dish was made after we went to a restaurant owned by a friend once. Whenever we got home, we always made steamed crabs like this. At that time, crabs were steamed in the restaurant. After eating the crabs, everyone thought it was a pity to throw away the soup that was super fresh, so they asked the chef to stew eggs in the soup. You will never forget this original taste after eating it. I slightly improved the cooking method when I went home. I steamed the crabs for 5 minutes first, then poured in the egg liquid and steamed it for 8 to 10 minutes. The egg liquid was tender and smooth, and the crabs were steamed just right. They were really fresh. My family all liked to eat them like this

Tags

• seafood
• chinese banquet
• autumn recipes
• winter recipes
• dinner
• cooking wine
• egg
• ginger
• oil
• steamed fish with soy sauce
• chopped green onion
• swimming crab

Ingredients

Steps

1. 1 Prepare swimming crabs and eggs

   

2. 2 Prepare seasonings

   

3. 3 Crack the eggs into a bowl and beat well, then add 200 ml of water and beat well. Wash the swimming crabs, remove the lid, remove the crab stomach, cut each crab into 4 pieces after the gills and place them on a plate

   

4. 4 Add ginger slices and cooking wine

   

5. 5 After the water in the pot boils, cover the pot and steam over high heat for 5 minutes

   

6. 6 Then pour in the egg liquid and steam for 8 minutes, then turn off the heat

   

7. 7 After taking it out, pour in the steamed fish soy sauce

   

8. 8 Sprinkle with chopped green onion

   

9. 9 Pour oil into the pot and cook until it starts to smoke, then pour it over