Ordinary crab eating method is steaming, because the crab nature strange cold, so steaming should be put on large pieces of ginger. When eating, the crab belly grass teeth removed, dipped in ginger vinegar, drinking high shoyu, there is no particular method of subtlety. The price of a crab in a restaurant is five or six cents, and in addition to being fat, it is served with care. The crab is disassembled and dismantled in eight pieces. Leave what you can eat. Prepare a large handful of chili peppers, ginger, green onions, garlic, peppers, open the fire, put a little more oil is not afraid, I do my own red oil also poured into it, and then fried dry chili peppers, peppers, spicy snot and tears streaming when, poured into the crab, green onions, ginger, stir fry, put the wine, put the salt, put a little light soy sauce, sugar, stir fry, add water. Boil and cook, the crab is cooked basically. Finally put some cilantro flavor. That one is really good ah, haha, with the domestic one has a match.... Taste, spicy "spicy crab" production method: (1) live crab by the chef slaughtered and cleaned, remove the crab shells and internal organs; according to their own needs plus the soup, to enjoy the hot pot of the clear sweet and fresh taste. (2) set the frying pan on a high flame, burn "refined old oil" to fifty percent oil temperature, into the "Chengdu crab village" with a secret recipe prepared by the "old material" and a variety of seasonings from Sichuan, such as the Makuhari Mountain two brand-new strips of sea peppercorns, Pixian County, Hanyuan peppercorns, etc.; (3) stir-frying decomposition of the block of green crab meat, mixed into the fresh broth, a few moments to burn, and then under the onion, ginger, garlic, salt, cooking wine, chicken essence, seafood sauce, etc., burning for about two minutes, the double Chelsea jade meat tender, blocks of red paste fragrant, fresh and spicy delicious spicy crab is made successfully. Spicy crab production, the most important thing is that the size of the crab should be uniform, the oil temperature should be moderate. Crab cut into uniform size pieces, into the frying pan frying twenty to thirty seconds, add spicy oil and onions, garlic, chili peppers, bamboo shoots, peanut rice, beer, etc., after the pot on the surface of the parsley, a spicy crab is ready. Stir frying method: dry the water in the pan, pour in oil and heat, first into the chili pepper, pepper sautéed flavor, put ginger, garlic, stir fry, taste, into the river crab, fry, pour into the water (not over half of the river crab), put salt, cooking wine, cover and cook for 20 minutes, bake all the water, spicy flavor out, start the pan and pour it into the dish. --It's so delicious! Eat slowly. Personally, I think: crabs do not have to be big, smaller crabs are more flavorful, more delicious, and of course, cheaper. At home, we don't care about the form, it's all about the flavor. If you want to put less/no pepper, put some sugar instead, Qin Ji spicy crab is not put pepper, sweet kind. Very tasty also, every year from the eighth month of the lunar calendar, I often buy river crabs fried to eat, after work, I have to go to buy 1-2 pounds of river crabs, home to do spicy crab. I'm going to buy 1-2 pounds of river crabs after work and make spicy crabs at home. Spicy crab Ingredients: 2 crabs (what crab I do not know), green pepper, red pepper, black beans (I use spicy beans instead), pepper, star anise, green onion, ginger, garlic, salt, sugar, chicken essence, soy sauce, cooking wine, cornstarch. Practice: 1, first the crab brush clean, shell uncovered to remove the respiratory organs. Green and red pepper slices, green onions cut into sections, ginger and garlic slices spare. 2, the pot of oil, eighty percent of the heat plus black beans stir-fried, and then add pepper, star anise, green onions, ginger, garlic burst incense. Then into the crab, add wine stir fry for two or three minutes, put green and red pepper slices, add salt, sugar, chicken essence, soy sauce continue to stir fry. At this time, if the pan is relatively dry, you can melt some cornstarch water. Stir fry for another five minutes to start. Another: spicy beans is a finished product I bought in the supermarket. There are peanuts, soybeans, dried chili peppers, sesame seeds, as if there are peppercorns. It is these kinds of oil popped out. The most crucial part of frying spicy crab is to fry the red oil. It is said that some stores also sell this red oil, up to ten dollars a catty, can be said to buy and sell to the extreme. Frying red oil, generally speaking, to choose a good lantern pepper, first boiled in water for about ten minutes, and then fished out, with a pulverizer into powder, and then add the prepared stock, according to the ratio of 1:1 and finally add salad oil to the frying pan, the oil temperature is burned to 30% hot, pour in ginger, dashi, mazepine, southern ginger, white kou, sesame, scallions and so on, fried to the thick fragrance can be overflowed. Don't forget to add a little chili oil when copying the crab eating furniture: hardwood hammer anvil, in order to hammer through the crab chelae and crab feet; silver chopsticks, silver fork, silver spoon, in order to test out the crab poison or not; after eating, a small pot to pocket the water, inside the tea, chrysanthemum petals, in order to wash away the fishy smell on the hands. Only this set, already worth 50 cents, crab price and how can be considered expensive it! Crab to the umbilical cord of the group tip of the male and female. Group umbilical body is small, but within the more purple oil yellow fat, so all buy crabs are willing to group umbilical. In fact, although the tip of the umbilical shell less purple oil, but a lot of yellow fat, and the chelipeds are very full, crab beauty in the meat, and why focus on the group umbilical it! Family food crab, useful pepper brine cooked, not only taste deep, and easy to travel with. There is a way to eat in the countryside, the crab into the iron pot, only on the dusting pepper brine, do not have to be too much, the crab cooked soup, flavor, especially Xiang Yue. Restaurant in the fall often do crab meat steamed food, such as siu mai, hot noodle dumplings, etc., naturally fresh and delicious. Zhuang cuisine has a "seven star crab", the Department of chicken eggs and crab meat as a soup, put on the seven handfuls of crab, each buckle lantern crab shell a shell, food, remove the crab shell, the precious food appear. Beijing, in addition to eating large river crab, there is a "lantern penny" small crabs to do "drunken crab". The small crabs will be washed and put in the urn, sprinkled with shaoxing wine, cooking wine, pepper brine, spices, raw marinade once already drunk, take to wine, enough to eat. Yannian South goods Zhuang have "bad drunken navel crab" for sale, the crab used is slightly larger than a lantern penny, has been non-Beijing flavor.