First, steam hairy crabs with beer.
Ingredients: 4 hairy crabs, beer 1 can, black vinegar 1 soup, a spoonful of sugar 1 teaspoon, and Jiang Mo 1 teaspoon.
Steps:
1. Brush the abdomen and joints of the crab with a toothbrush to brush off the sediment. Tie up the flowers. Turn the rope wrapped around the zongzi up and down twice, and then tie it up. You can also raise crabs when you have time, and make beer first. It's easier to deal with them when you get drunk first.
2. Black vinegar+sugar+Jiang Mo, mixed into sauce, dipped in crab meat.
3. Half a can of beer is poured into the pot and boiled. The hairy crabs are placed with their backs down, steamed in a pot for 10 minutes, and then taken out.
4. Crab hearts can't be eaten. Where is it? How to deal with it?
After opening the crab shell, there is a hexagonal thing in the middle of the abdomen, which is the crab heart. Crab heart is cold, don't eat it, just pick it off.
Second, papaya stewed hairy crabs
Ingredients: hairy crab 250g, papaya 1 00g, ginger10g, clear soup 500g, salt 5g, chicken essence 3g, sugar1g.
Steps:
1. Slaughter hairy crabs, wash them, cut papaya into rhombic pieces, and shred ginger for later use.
2. Put the clear soup, hairy crabs, shredded ginger and papaya into a clean pot, and bring to a boil and stew 15 minutes to taste.
Third, the old carved hairy crabs.
Ingredients: hairy crabs, aged carved wine, ginger slices, perilla, crab vinegar and shredded ginger.
Steps:
1. The navel of the female crab is round and that of the male crab is pointed. Before eating, add half a crab's light salt water to the basin and keep it for half an hour. It will spit bubbles and make it spit out some dirty things. . Brush with a clean toothbrush and don't untie the rope.
2. Cut off the clean crab ring and mix one third of the carved flowers with two thirds of the water to make a bowl of wine juice. Pour the wine juice into the pot and add a few slices of ginger.
3. After the water is boiled, put the crab shell down. The one above is perilla bag. If it isn't, you don't need it.
4. Low heat, cover and cook for about 12 minutes until the wine is completely evaporated.
5. Put the live crabs that you don't eat for the time being in the original box, cover them with a wringing wet towel, and put them in the refrigerator for three days.
Fourth, steamed hairy crabs with ginger wine.
Ingredients: ginger slices, a hairy crab, a spoonful of No.4 rice wine.
Steps:
1. Wash the positive and negative crabs with a toothbrush.
2. Prepare the steamer to pour water, and put the crab on the steamer together with the rope.
3. Pour ginger and rice wine into the crab.
4. Turn on the big fire, turn the water to medium fire and steam for 20 minutes.