Ingredients: 3 swimming crabs, 8 shallots, ginger 1 small pieces, 6 tablespoons of carved wine, and salt 1 tablespoon.

Practice: 1. Wash and chop shallots, and shred ginger for later use.

2. Remove the rubber band that binds the pliers, and scrub all the crab shells with a small brush.

3. Add some oil to the pot and simmer. After heating, add onion and ginger to make it fragrant, and then add carved wine.

4. Immediately add Portunus trituberculatus, belly up, sprinkle some salt, cover, and stew with medium heat 10 minute.

5. After all the swimming crabs turn red, put them evenly, cover them and stew for 5 minutes until they can smell fresh fragrance.

Tip: No water is needed. If you are afraid of griddle, add more carved wine. Fresh crabs also release some water during the ripening process.

2. Portunus Sausage _ Rice

Make it in ten minutes, serve it on the table, remove the red crab, and eat the rice with the smell of crab meat while it is hot. It is rich and mellow, and it doesn't lose crabs at all.

The soul of this pot of rice is the juice of swimming crab, which is not fresh. Add the oil fried by homemade sausage, and mix the rice and juice well after cooking. It is rich in flavor and delicious.

Swimming crab sausage _ rice

Ingredients: 3 swimming crabs, 2 homemade sausages and 3 small bowls of rice.

Ingredients: ginger 1, 4 tbsp soy sauce, 2 shallots.

Practice: 1. Steamed rice in advance. Cooking with leftovers can also be done. Just put less water when steaming rice, which is dry and non-sticky than usual.

2. Insert a chopstick into the crab heart in the middle of the belly of Portunus trituberculatus, then the crab will not move, clean it and cut it in half.

Brush the bottom of the pot with a thin layer of oil, spread the cut sausage evenly, and then spread a few slices of ginger. Spread the raw sausage on the bottom layer for easy frying until it is oily.

4. Spread three small bowls of cooked rice on the sausage and ginger slices and spread them evenly.

5. Then spread the swimming crab on the rice, so that the incision is downward, which is convenient for the juice to flow out to the bottom of the pot.

6. Put the pot on the fire and cover it. When the fire reaches SAIC, you can hear the slight sound of oil on the sausage inside, and then turn off the fire for about 6 minutes until you can smell the smell of crabs, which means it is cooked.

7. Then open the lid, pour in light soy sauce along the edge of the pot, sprinkle with chopped green onion, and cover it for _2 minutes.