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Different ways to cook Zhoushan-style crabs

Updated : 2021-08-26 (chinadaily.com.cn)

It is time to enjoy delicious crabs and here are the different ways to cook crabs by Zhoushan natives.

Spicy crab legs

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Spicy crab legs. [Photo/zhoushan.cn]

The secret to this dish is a spoon of Pixian bean paste and cracked crab legs.

Add the Pixian bean paste to the frying pan after stir-frying diced dry red peppers, onions, ginger, garlic, and wild pepper, then stir fry them altogether. After, add crab legs to the pan, then pour some light soy sauce and cooking wine to let them simmer for a while.

Crab bone paste

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Crab bone paste. [Photo/zhoushan.cn]

Cut crabs into small pieces, then preserve them in cooking wine and ginger slices for a while. Next, stir fry the preserved crabs with oil. When fragrance drifts from the pan, add some white pepper powder, light soy sauce, and diced onions. After some stirring, add a small bowl of starch water and cook until the sauce turns thick.

For the dish, white pepper powder and onions are the key.

Steamed crabs with tofu

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Steamed crabs with tofu. [Photo/zhoushan.cn]

Cut tofu and crabs into small pieces. Next, lay a layer of tofu on a plate and a layer of crabs over tofu with crab pincers and legs in the middle. Pour light soy sauce and cooking oil over the crabs and tofu, and add ginger slices to the plate. Put the plate on a steamer and steam for eight minutes. The final touch is a sprinkle of chopped green onions and hot oil.