Cantonese ginger sauce baked crab with ginger juice baked crab

<h1>Baked crab in ginger sauce</h1>

Hometown flavor, easy to make.

【Raw Materials】

Crab 500 g, ginger mushroom 30 g, Cantonese rice wine 15 g, refined salt 5-10 g, vegetable oil 60 g,

Zhejiang vinegar 15 g.

【Production】

1. Insert the crab from the crab's anus with chopsticks and wash the crab clean.

2. Immerse 15 grams of ginger into rice wine to form ginger wine.

3. The remaining ginger mushrooms are mixed with fine salt and served in small plates; Zhejiang vinegar is served in small plates.

4. Heat a wok over medium heat, heat the oil until slightly boiled, pour 20 grams into the ginger mushrooms on a small plate; then add

Put the crab in a pot, cook ginger wine, cover the pot with a lid and pour a small amount of water (it is better to put the soup),

Bake until cooked (turn red) and take it out, originally only serve on the plate, and serve with ginger and Zhejiang vinegar.

【Features】Fresh and tender, original taste.