Macau Mud Crab ~ have high requirements for the growing environment, particularly the salinity and temperature of the sea water. When the sea water is too salty, the meat will become rough immediately. If the sea water is too light, the crab meat will become loose. If the water temperature is too low, it will develop slowly; too high, the crab will get cooked. In the past, Cantonese people usually steam the crab, and then vinegar was accompanied. However, in the past decade or so, many methods of cooking salted crabs with salt mash have gradually replaced steaming. Steaming is the easiest way to get the original taste, fresh and sweet, simmering red vinegar or adding a small amount of salt to the garlic. The reason may be that the coarse salt can bring out the savory taste of the crab and add saltiness.
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