Materials:

Crab 600g (about 1 kg), ginger 1 5g (about 4 yuan), onion 30g (about 8 yuan), garlic 4 pieces, pepper 1/2 teaspoons, star anise 1 piece, beer 200ml, salt/kloc-0.

Cooking steps:

(1) Wash crabs and chop them (

(2) Peel and slice ginger.

(3) Wash the onion and cut it into sections.

(4) Peel and chop garlic.

(5) Mix all the materials evenly, add 1 tbsp oil, put it on a container, cover it with plastic wrap, leave an opening for ventilation, and cook for 4 minutes on high fire.

Second, the practice of Thai curry crab

Ingredients: crab

Accessories: pineapple, vermicelli

Seasoning: onion, ginger, garlic, red pepper, curry powder, coconut, milk, butter, salt, chicken essence, sugar, sand tea sauce and edible oil.

Exercise:

1. Wash crabs, soak vermicelli in warm water, and dice pineapple, red pepper, onion, ginger and garlic;

2. Pour cooking oil and proper amount of butter into a casserole, stir-fry onion, garlic, ginger, red pepper and pineapple, add curry powder, stir-fry, pour crab pieces, add proper amount of coconut, milk, salt, chicken essence, sugar and a little water, then pour the soaked vermicelli into the pot, burn for 5 minutes, and take out the pot after collecting juice.

Features: Strong aroma, fresh crab meat and soft vermicelli.

Third, the practice of ginger and onion crab pot.

Ingredients: 2 meat crabs weigh 640 grams, onion is about 250 grams, ginger is about 180 grams, and onion is a little dried.

Sauce: 1 teaspoon brown sugar powder and corn starch, 1/2 teaspoons salt and 5 tablespoons water. (HaoChi 123.com)

Operation: 1. Wash, chop and drain crabs.

2. Wash the onion and cut it into sections; Peel ginger and cut into thick slices.

3. Soak the crab pieces in oil until they are 80% mature, and take them out. 4. Heat half a cup of oil, saute ginger slices, dried shallots and half a portion of shallots, add crab slices, cover and cook for 3 minutes, pour in wine, add sauce, cover and cook for 8 minutes, and then soak the remaining shallots evenly.

Fourth, the practice of spicy crabs

Ingredients: meat crab

Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and cooking oil.

Exercise:

1. Put the meat crab into a vessel and add a proper amount of white wine. After the crab is finished, remove the gills, stomach and intestines and cut into pieces;

2. Wash onion and ginger, cut onion and ginger;

3. set fire to the pot and drain the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until spicy and fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out.

Features: hemp, fragrant and fresh.

Tip of the day: The edible parts of crabs are muscle, crab roe, testis and ovary. The inedible parts are the stomach, intestines and cheeks. Don't eat fruit, drink raw water immediately after eating.

Five, crab vermicelli pot practice

Ingredients: 3 hairy crabs, 350g soaked vermicelli, 250g Chinese cabbage, 3 small red peppers, 50g seafood sauce, dry flour, garlic paste, ginger, onion, soy sauce, refined salt, sugar, monosodium glutamate and yellow wine.

Make (1) crabs, wash and remove impurities, cut each crab into 8 pieces, and dip the cut surface in dry flour; Cut Chinese cabbage into crab pieces. (2) Add 10g oil to the wok, saute garlic, Jiang Mo and diced pepper, add seafood sauce and saute until fragrant, push vermicelli and Chinese cabbage into the wok and put them into the wok. (3) Add 20g of oil to the wok, saute the ginger slices and onion segments until fragrant, and fry the stained noodles with crab powder until golden brown. Stir-fry and simmer, cover with cabbage and vermicelli. (4) Add 250 grams of fresh soup to the pot, bring it to a boil with high fire, pour in a little wine for seasoning, cook for about 5 minutes on medium fire, and sprinkle with chopped green onion.

The characteristics are fresh and spicy, the crab meat is tender and smooth, and the fans are cool.

Six, Shanghai drunk crab

Material: 500g live crab.

Seasoning: Huadiao wine, Daqu wine, salt, sugar, onion, ginger, pepper and dried tangerine peel.

Production: add salt, sugar and pepper to clear water, boil, cool, add carved wine and Daqu wine and mix well to make drunk brine. Wash and drain live crabs. Take 1 clean container of moderate size, put onions, ginger and dried tangerine peel at the bottom, release live crabs, put onions, ginger and dried tangerine peel on top, press on heavy objects, add drunk salt water to seal, and refrigerate for 4 days before eating. When eating, cut into pieces and pile them up, and pour a little drunk salt water on them.

Features: fragrant and fishy, delicious crab flavor.

Seven, Tunxi drunk crab

Raw materials: 4 live crabs (weighing about 600g), 300g soy sauce, 200g Huizhou wine, 20g ginger15g, 20g refined salt, 4 garlic cloves, 25g rock sugar, 20g sorghum wine and 4 peppers.

Making:

Wash and drain live crabs, and pat ginger loosely; Take 1 crab, open the umbilical cover, squeeze out the dirt at the umbilical bottom, add 5g salt and l pepper, close the umbilical cover, then break off the tip of 1 crab, stick it in from the upper part of the umbilical cover, and make it impossible to open. This can be put in jars one by one, and two small bamboo pieces are inserted in the jars in a cross shape to hold down the crab; Then pour the soy sauce into the jar (300g in September of the lunar calendar, 200g in cold weather), add Weizhou sealed wine, ginger, garlic cloves (slightly patted) and rock sugar, and finally pour the sorghum wine. Wrap the jar mouth tightly with oil paper and seal it tightly. After a week, you can open the jar and eat.