The crabs must be fresh and alive; their meat is not only firm and easy to peel but also slightly sweet to taste.
Customers come to Qianlima for seafood because of this freshness and unique cooking technique.
Fu Yu steamed eight crabs in two pots.
The key to steaming crabs lies in controlling the heat.
The duration directly affects the texture of the crab when eaten.
If the time is short, it won't sterilize, and the crab roe won't solidify.
If it's too long, the crab meat becomes dry and loses its freshness.
Therefore, when Fu Yu first learned to steam crabs from Zhao Meng, Zhao Meng always emphasized that steaming crabs requires controlling the heat and time based on the size of the crabs.
However, with his acquired skills in heat control, he now masters the art of steaming crabs effortlessly.
The crabs are placed in the steamer.
Fu Yu turned around to start preparing the Typhoon Shelter Style Golden Garlic Fried Crab.
The restaurant always uses rock crabs for this dish.
