Preparation materials: hairy crabs, salt, pepper and fragrant leaves.
1. Brush the surface of hairy crabs with a toothbrush, especially two pliers, brush them for several times, rinse them under running water, tie them with straw ropes, avoid moving them, and wipe off the water.
2. Pour 5 packets of raw salt into the pot, stir fry directly, and stir fry continuously until the salt turns from white to yellowish. At this time, add pepper and fragrant leaves and stir-fry for a few times to get the fragrance. Remember not to stir-fry for too long, stir-fry peppers.
3. Turn the heat down, take out more than half of the salt and smooth the remaining salt in the pot. After the hairy crabs are dried, put the crab shell face down into the pot. After putting it all away, sprinkle the fried coarse salt, cover it, simmer for 3 minutes on medium and small fire, then turn off the fire and continue to simmer for about 12 minutes;
4. Finally, open the lid and knock the salt off the crab.
The ingredients of this dish are very simple, and soy sauce and vinegar are not needed. The technique is salty and fragrant, and you can eat it directly. This is a good appetizer.
Matters needing attention
1. Be sure to use coarse salt, not fine salt, coarse salt is not easy to penetrate to prevent it from being too salty;
2. The crab must be dried before it is put in, otherwise too much water will melt the salt and the crab will be very salty;
3. It is best to use casserole for the pot of salt water crab, and the heat preservation effect will be better;
4. The rope tied to the crab should be able to withstand high temperature baking, and plastic rope should not be used, which will be toxic after heating;
5. Baked salted vegetables such as salted shrimp can also be made according to this method, and the soup is not changed;
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