1, steamed crab. Ingredients: crab1000g; Accessories: yellow rice wine 15g, Jiang Mo 30g, minced garlic 30g, soy sauce 20g, a little sugar and monosodium glutamate each, sesame oil 15g, and balsamic vinegar 50g. Practice: wash the crabs with clear water and put them in a container; Put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir. Take another small bowl and put vinegar for later use; Cage the crabs, steam them on high fire 15~20 minutes until the crab shells are bright red and the crab meat is cooked, and then take them out. Bring oil and vinegar when serving.

2. Delicious crabs. Ingredients: 4 swimming crabs, 4 slices of ginger, 2 onions, 4 garlic, 1 tablespoon sugar, 4 tablespoons soy sauce, 3 tablespoons cooking wine, 1-3 millet spicy. Ingredients: Fresh Portunus trituberculatus is shelled, the back cover is removed, the cheeks are removed, washed, cut into small pieces (usually four pieces for a crab) and dried for later use. Dip the exposed crab meat in dry starch, put it in an oil pan and fry it over medium heat until golden brown (90% cooked). On the other side, the onion is shredded, the ginger is shredded, and the garlic is sliced, and the millet is spicy according to the degree of spicy taste; Onion and onion are separated. Take out the fried crab and control the oil (the crab is very sweet and attractive at this time. Heat oil from the pan, stir-fry shallots, ginger, garlic and pepper, stir-fry crabs, and add soy sauce, cooking wine and white sugar to refresh; Stir-fry shallots and vegetables, and a delicious crab will serve.

3. Braised crabs. Ingredients: 4 crabs, a little salt, sugar, oil, onion, ginger, coriander and Daoxiao Noodles. Practice: Open the navel cover of the crab's abdomen, squeeze the contents clean, wash the crab with a brush and cut it in half with a knife. Put the cut face up in a small basin for later use. Pour some oil into the pot, heat the ginger slices until fragrant, then add 4 bowls of water, add salt and a little sugar. After the fire boils, put the crab slices into the soup one by one. After scalding the crab slices, put the whole crab into the soup (so as to keep more crab juice), add the onion, and then close the lid and cook for about 15 minutes. Add chopped green onion and coriander before taking out the pan.