The method of spicy crab claws /Siji/watchanyulei/403. html The method of spicy crab in Song Dynasty belongs to Sichuan cuisine, which is made of meat crab supplemented with onion, ginger, pepper and dried pepper. This dish is fragrant, spicy, fresh, crisp, delicious and nutritious. Wash the meat crab with a brush, remove the feet and pliers of the meat crab and break the crab shell. Note that it is broken from the end without pliers to the end with pliers. After breaking, clean up the internal organs of the cavity, then cut the crab body into two knives and four pieces with a knife, beat the crab pliers and put them all into the plate. Cut pepper into small pieces, cut coriander into sections, wash ginger and cut into powder, then sprinkle cooking wine and salt on the meat crab plate, steam in a steamer for 8 minutes, and turn off the heat. Add another wok, add chili oil, chop chili, pour another small chili slice, stir-fry with low fire, then pour all steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook a sauce and sprinkle with sesame seeds, and serve. After serving, you can beat the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and delicious, hehe. Choose crabs lively and heavy. Since it is a meat crab, it is not necessarily cost-effective to clip a big shell, but it is best to be plump. Be careful when you break the crab shell. Don't break the crab claws too much, just a little. Before killing crabs, you'd better let them drink some spirits first. Use a small spoon and feed half a spoon of brandy. After drinking this crab for a period of time, it has a little bouquet, so it is easier to handle when it is slaughtered. Method of Spicy Crab Claw Song Ji's Method of Spicy Crab /Siji/watchanyulei/403. html