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Paddy Crab Hot Pot
Rate this recipeWith its irresistible flavor, light yet richly sweet, paddy crab hot pot is unforgettable for anyone who has tried it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Ground paddy crab
500 g
Pork bones
400 g
Tofu
1 block
Tomatoes
2 piece
Ginger
1 piece
Mushrooms
500 g
Implementation Steps
01
Mix the ground crab with about 1 - 1.5 l of clean water to extract the liquid. Squeeze the crab for about 5 - 10 minutes so the liquid is thick. Strain the crab through a clean sieve.
02
Stir the strained crab liquid with chopsticks for a while, then put it in a pot over low heat. Wait for the crab meat to form curds and float to the top, then scoop them out separately, leaving the crab broth.
02
Cut the tofu into bite-sized pieces and fry until golden on both sides.
Soak the shiitake mushrooms in water until soft, then halve them.
Wash the fresh vegetables and herbs, then soak them in salt water.
Dice the tomatoes. Wash and finely chop the spring onions.
Soak the shiitake mushrooms in water until soft, then halve them.
Wash the fresh vegetables and herbs, then soak them in salt water.
Dice the tomatoes. Wash and finely chop the spring onions.
04
Thinly slice the shallots and fry until golden. Then add the tomatoes and stir-fry until soft, then add the crab roe and stir-fry until it melts.
When it's time to eat, mix the pork bone broth with the crab broth in a 1:1 ratio, add the tomato and crab roe mixture and a little fermented rice vinegar (giam bong) for a gentle sourness, and season with 1 teaspoon of sugar.
When it's time to eat, mix the pork bone broth with the crab broth in a 1:1 ratio, add the tomato and crab roe mixture and a little fermented rice vinegar (giam bong) for a gentle sourness, and season with 1 teaspoon of sugar.
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