In many coastal areas of Zhejiang Province, roasted crabs are very popular and delicious, mainly because crabs in this area have a high yield, so they are easier to eat. According to reports, raw roasted crabs are very delicious and can supplement protein, amino acids and other rich nutrients. If you don't know how to make raw roasted crabs, let's learn the detailed production steps below.

The practice of raw crabs:

material

Vivid

2 choking crabs, 3 to 4 kilograms of water, 350 grams of salt, seven or eight slices of ginger, a little fennel and a little white wine.

working methods

Boil ginger in water for five minutes, turn off the heat, cool slightly, pour in salt, stir until the salt dissolves, and when the water is still warm, add some fennel and pepper. When the water is completely cold, buy fresh choking crabs and make sure they are alive. Unscrew them with big feet, brush them first and put them in the treated salt water. Then scrub the whole surface of the crabs, drain them and immerse them in the treated water, which must be submerged. Pour a certain amount of white wine into the water, depending on your personal preference, and don't be afraid to pour more alcohol. Soak for 24 hours and you can eat it. When eating, take it out and drain it, then open it and eat it. Pour out the used water and do it next time. Then make salt water.

Practice of crab covered with flowers

1. Wash the bought crabs with clear water and dry them.

2. Add appropriate amount of white wine for sterilization.

3. Add dried red pepper to taste.

Add ginger slices

5. Add the right amount of sugar to refresh yourself.

6. Add the right amount of delicious food, as long as the crab is over.

7. Add pepper and star anise

8. Mix well and marinate in the refrigerator for a long time.

9. pickled crab

Raw crab leg material: live white crab or swimming crab.

Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: 1. Boil the seasoning, cool and add rice vinegar. 2. Knot the onion and soak it in the cooled feed water with the ginger slices. 3. Wash the crabs with cold boiled water and crush them with crab tongs. 4. First remove the cover, remove the cheek feathers on the side and the sand sac in the crab cover, and finally remove a hexagonal white piece in the middle of the crab abdominal cavity. Divide the crab into four parts. 5. Dip the divided crab pieces into the wok. If there is red paste, dip them together and eat them one day later.

Note: 1. Every 500g crab needs about100g salt, and the amount of water is subject to the covered crab pieces. Because this dish is eaten raw, it's best to mix it with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit within a few hours after meals to avoid poisoning. 3. If you feel unwell after eating, you can pound ginger into juice, or take it after frying ginger and perilla leaves to detoxify.