Crab soup with pig brain is a soup dish that is delicious, attractive, and easy to prepare. Today, TasteVN will share with you 2 incredibly simple ways to cook crab soup with pig brain right at home. Let’s get cooking and show off your skills with this tasty dish to treat your family!
1. Crab soup with pig brain
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Crab Soup with Pig Brain Serves 4
Sea crab 1 kg Pig brain 100 gr Chicken bones 1 kg Chicken eggs 3 eggs Quail eggs 30 eggs Sweet corn 2 ears Dried shiitake mushrooms 12 pieces Fresh ginger 1 piece (large size) Coriander 1 sprig Tapioca starch 100 gr Sesame oil 2 tablespoons Common seasoning a little (Salt/ seasoning powder/ sugar/ monosodium glutamate/ pepper)
How to choose good dried shiitake mushrooms (mushrooms)
- Choose mushrooms that are firm, not broken, bright in color, and free from white mold spots. Choose reputable suppliers to buy dried mushrooms that ensure safety.
- Do not buy dried shiitake mushrooms with unclear origins and unpleasant odors.
How to Prepare Pork Bone Crab Soup
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Prepare the crab meat
After buying crabs, do not cut the string that binds them right away. Turn the crab over, lift the apron under the crab’s belly, and use a hook or sharp knife to poke straight into the hollow part until the legs and claws are fully extended, then rinse with salt water.
After cleaning the crabs, place a pot on the stove, add a little water, and boil the crabs until they turn orange, then take them out and place them on a plate to cool.
Next, separate the crab shell onto a plate first to prevent the crab roe from spilling out, remove the crab’s lungs, and take the crab meat, tearing it into small pieces.
Tip:
- To make it easier to prepare the crabs, after buying them, you should put them in the freezer refrigerator for 1 – 2 hours so that the crabs will be easier to handle.
- When boiling crabs, add a little water to maintain the sweetness. Only use enough water to cover the surface of the crabs.
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Preparing Pig Brain
After purchasing the pig brain, remove all blood vessels, then wash it with diluted salt water, and rinse again with clean water before placing it in a bowl.
Place a pot on the stove, add a little water, and bring it to a boil. When the water is boiling, take the bowl containing the pig brain, add 1/2 teaspoon of salt, then place it in the pot, cover it, and steam it over medium heat for about 10 – 15 minutes until the pig brain is cooked and fragrant; then remove the bowl and turn off the heat.
After that, let the pig brain cool slightly, then take it out, place it on a cutting board, and cut it into large dice.
Tip:
- To prevent the pig brain from having a fishy smell, when steaming the pig brain, you should add a little ground pepper, sliced shallots, or scallion tops to the bowl; this will help the pig brain taste better after steaming.
- The bowl containing the pig brain after steaming will be very hot, so to avoid burns, you should wait for the bowl to cool slightly before using a towel to lift it out.
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Prepare other ingredients
Peel the ginger, wash it clean, and grind it finely. Wash the cilantro and cut it into pieces.
2 corn cobs, peeled and husked (if any), washed, drained, and cut into pieces.
Dried shiitake mushrooms soaked in warm water for 10 minutes until expanded, then wash with clean water, drain, and cut into bite-sized strips.
Boil the quail eggs until cooked, then remove the eggs, place them in a bowl of cold water, peel them, and put the eggs in a bowl.
In a bowl, mix 100g of tapioca flour with 4 tablespoons of water, stir well until the tapioca flour is completely dissolved.
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Simmer the broth
Place a pot on the stove, add the ground ginger, 1 teaspoon of salt, 2 liters of water, and bring to a boil. When the water boils, add the chicken bones and simmer for about 10 minutes.
Next, add the cut corn to the pot and simmer the chicken bones and corn for about 30 minutes to make the broth sweet.
Tip: To make the broth clear and delicious, remember to skim off all the foam.
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Remove corn kernels and beat the eggs
After about 30 minutes of simmering, take out the corn and chicken bones into a separate bowl, add 1 tablespoon of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of salt, 1 tablespoon of seasoning powder into the pot and stir well, cook until the water boils again.
After removing the corn, wait for it to cool slightly, then you can separate the kernels.
Separate 3 chicken eggs and put them into a bowl, add 1/2 teaspoon of seasoning powder and beat well.
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Cooking Soup
Wait for the water in the pot to boil again, add corn kernels, shiitake mushrooms, crab meat, pig brain, and quail eggs into the pot, stir well, and cook for another 7 – 8 minutes until the ingredients are cooked.
Gradually add the tapioca starch water to the pot, stir well, and cook for another 10 minutes.
After about 3 – 5 minutes, the soup in the pot has thickened and become smooth. You add 2 tablespoons of sesame oil, slowly pour the beaten eggs on top into the pot, then stir for about 2 more minutes for the eggs to cook and blend with the above ingredients.
Finally, season the soup to taste and serve in bowls, adding chopped coriander and a little ground pepper to finish.
Tip: To make the broth clear and free from any residue, you can strain it 1 – 2 times before putting it back into the pot to cook the soup.
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Final Product
The crab soup with pig brain after completion has an enticing aroma. The soup is smooth and sweet, with the ingredients perfectly blended together and extremely delicious.
Enjoy it while it’s still hot; there’s nothing better. Show off your cooking skills and make it right away to treat your family!
2. Crab Soup with Pig Brain (recipe shared by a user)
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Crab Soup with Pork Brain (user-shared recipe) For 2 people
Pork brain 250 gr (cleaned) Crab meat 150 gr Chicken bones 500 gr Water 1 liter Chicken broth 500 ml Chicken egg 1 piece Frozen mixed vegetables 200 gr (corn/peas/…) Cilantro a little Red onion 4 bulbs Cornstarch 3 tablespoons (or tapioca starch) Common seasoning a little (seasoning/ salt/ sugar/ ground pepper)
Ingredient image
How to prepare Crab Soup with Pork Brain (user-shared recipe)
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Cook the chicken broth
First, you cook the chicken broth using 500gr of chicken bones with 1 liter of cold water, adding 4 bulbs of red onion to make the broth more fragrant.
After about 30 minutes of cooking, you remove the chicken bones and onions, keeping only the clear chicken broth.
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Season the broth
You take 500ml of chicken broth and put it into pot, then place it on the stove and season with 1/2 spoon of salt, 1/2 spoon of seasoning, and 1 spoon of sugar.
Next, you add the cleaned pig brain and cook for about 10 – 15 minutes over high heat. When the water boils, add 150g of crab meat and 200g of various nuts, and cook for an additional 15 minutes.
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Finish the pig brain crab soup
You mix 3 tablespoons of cornstarch with 5 tablespoons of cold water. After the starch is completely dissolved, add it to the soup pot and stir gently.
Finally, you crack 1 egg into the pot and stir gently to create beautiful egg swirls.
Before turning off the stove, you can season it again to taste.
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Final Product
Now, you just need to skim off the foam and ladle the soup into a bowl, garnish with a few sprigs of cilantro and sprinkle some ground pepper to enjoy right away.
The hot crab soup with pig brain is fragrant, with a moderately thick consistency. Taking a spoonful of soup along with the pig brain, you will feel the rich flavor of the pig brain blending with the sweet and clear chicken broth.
How to Choose Fresh and Delicious Pig Brain
- To ensure quality, you should buy pig brain from a reputable source with clear origins.
- Choose intact brains, without cracks, and the brain should not be leaking outside, with a red-pink color.
- If the pig brain has no foul smell and feels like it has a thin film on the outside, slightly sticky to the touch, then it is good quality.
- Do not buy pig brains that are bruised, have blood clots, or are damaged, with strange unpleasant odors.
How to choose fresh, meaty crabs
- When selecting crabs, you should squeeze the shell and the abdomen to see if they are firm; if they are firm, it means the crab is meaty. Conversely, if it is soft, then the crab has little or no meat.
- Gently squeeze the thigh part of the swimming legs, below the crab’s shell; if the crab shows signs of struggling, then it is healthy and has good meat.
- Check the color of the outer layer of the crab’s claws. If it is reddish-pink or dark pink, then the crab is meaty.
- Do not buy crabs that feel light when picked up, have weight that does not correspond to their size, or have a strange smell, as these crabs may be skinny, have little meat, or have been kept for too long and will not taste good.
How to choose fresh, delicious chicken eggs
- You can use your hand to touch the surface of the eggshell; if the surface is rough and slightly gritty, it means the eggs are fresh. If the surface is smooth and shiny, then the eggs have been around for quite a while.
- To check if the eggs are still fresh, gently shake them; if there is no movement, the eggs are fresh. If there is strong movement, the eggs are old and should not be purchased.
- For chicken eggs with hard shells, observe if there is a thin layer of powder surrounding the shell; if there is, they are fresh eggs.
How to choose fresh corn
- Choose corn with kernels that are even, plump, shiny, and straight. Avoid selecting corn that is too large; instead, opt for medium-sized, elongated corn.
- You can choose sweet corn or sticky corn to make soup; sweet corn will be sweeter and more fragrant, while sticky corn will have a chewier texture when eaten.
- Avoid buying corn with dry silk, which feels hard when held, and has a slightly dry surface, as these are overripe corn that will not taste good when cooked.
How to clean pig brain without a fishy smell
- After purchasing pig brain, soak it in a mixture of 1 tablespoon of salt and 1 tablespoon of vinegar or white wine. Then, gently peel off the blood membrane from the pig brain and rinse it with clean water.
- The blood membrane is the cause of the pig brain’s fishy smell; therefore, removing this membrane will eliminate the odor.
- Note that when cleaning, you should be gentle to avoid breaking the pig brain.
Product information
- The above recipe uses stainless steel pot made from durable 430 stainless steel, which is less prone to oxidation, making it easy for users to clean after use.
- The pot measures 16cm x 9cm, making it suitable for cooking soup or stews for a family of 1 – 2 people.
- The product can be used on gas stoves, infrared stoves, and induction cookers, making it very convenient.
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Pork bone crab soup is really delicious, nutritious, and easy to make, isn’t it? Show off your cooking skills and make a pot for the whole family to enjoy. Wishing you success in making this dish!
