Small House Cooking 蝸煮

秋天的蟹: 最肥美 和最多黃
所以在秋天食這, 最合適了
最適合愛吃蟹, 但不拆殼人仕
因為蟹殼已經一早拆掉了~
This dish was very popular in past and Hangzhou area            
Crabs in autumn: the fattest and with brown meat            
So eating this in autumn is most suitable            
Suitable for people who love crabs, but don't dressing crabs            
Because the crab is already deboned~        

難度:  入門
Difficulty: Beginner
所需時間:1小時製作 (花在拆蟹肉)
Cooking Time: 1 hours (Most times for debone the crabs)

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/k2N04Sf6efk

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材料 Ingredients (2-3個 2-3 psc)
1-2 個 (Pcs) 蟹 (大) Crabs (Large)
2-3個 (Pcs) 橙 (小) Orange (Small size)
1-2湯匙 (tsbp) 黃酒 Shaoxing Wine
1湯匙 (tsbp) 黑醋 Black vinegar
少量QS 鹽 Salt
3-4湯匙 橙汁 Orange Juice

做法 – Method:
1. 將蟹沖洗乾淨, 去除泥沙和污穢, (大火) 蒸 5-8分鐘 (視孚: 蟹的大小), 放涼後, 就開始拆蟹, 去除: 蟹胃, 腮, 腸 和心
   Wash the Crabs and remove the sand and dirty, (High Heat) Steam for 5-8 mins (depend on the size), Cool down and dressing it, Remove the Stomach, Gills, Intestines and heart

2. 利用小刀在橙的三分之一開始切開, 去橙肉
   Cut the Orange from 1/3 part, Take out the flesh

3. 蟹肉加入調味料, 混合, 釀回橙中
   Mix the crabs with the sauces, Mix and put it back to the oragne

4. 大火蒸五分鐘
   (High heat) Steam for 5 mintures
完成
Finished