Materials: 4 hairy crabs (3 each, two), 1 sea salt, 2 tinfoil

Steps:

1, clean the crabs, then dry them with kitchen paper.

2. Cut the tinfoil into rectangles 30cm long and 15cm wide. Place the crabs on the back, then sprinkle sea salt on the back.

3: Wrap the crabs (both sides do not need to be sealed)

4: Wrap all the crabs one by one and place them in a baking dish.

5: Place them in a preheated oven at 220 degrees top and bottom and bake for 50 minutes. Remove the tin foil and continue baking for the last 5 minutes. After drying, you can bake the surface moisture.

6. Press lightly to remove salt before serving, no other seasoning is required!

Precautions for eating crabs

1. Don't eat too many hairy crabs a day, only 1-2. If you eat too much, it will lead to a weak spleen and stomach and cause diarrhea.

2. Patients with hyperlipidemia, cardiovascular and cerebrovascular diseases, gout and nephritis should eat less or not eat hairy crabs to avoid causing diseases.

3, hairy crab coldness is relatively large, so the body cold people and pregnant women should eat less.

4, when eating hairy crabs, pay attention to remove the crab belly, crab heart, crab g and crab intestine.

5, hairy crabs should be eaten in the heat, in the cold will be fishy, it is best to eat with warm wine to reduce the cold.