1, steamed hairy crabs: clean the hairy crabs with a clean brush, and the rope that binds the hairy crabs can be untied. Put a proper amount of water into the steamer, put the hairy crabs into the steamer with their bellies facing up after the fire boils, cover the lid and steam over high fire for about1015 minutes.
2. Spicy hairy crabs: Carefully put the marinated crab pieces with a layer of dry starch in the bottom oil, fry them with low and medium fire until the surface is golden red and the crab roe solidifies, then control the oil and drain them for later use. Take another pot, heat the oil, pour in millet spicy, ginger and scallion slices, stir-fry the minced garlic until fragrant, then add fennel, dried pepper, prickly ash and chopped pepper and stir-fry the hairy crabs evenly.
3, stir-fry hairy crabs: hot oil, the side with corn starch, go to fry, fix the yellow, it won't come loose when frying, use the remaining oil to fry fragrant garlic rice and ginger, then add green onions, stir fry, then add hairy crabs, then pour a circle of cooking wine and stir fry.
4. Hairy crabs with garlic: Heat oil in a hot pot, stir-fry garlic in Jiang Mo, stir-fry crabs, add soy sauce, sugar, a little salt and bean sauce in turn, cover the pot, stew and collect the juice.
5. Baked hairy crabs with salt: pour coarse salt into the pot and stir-fry until slightly yellow, add all spices and stir-fry until fragrant, and take out two-thirds of coarse salt. Put the washed hairy crabs with their stomachs facing up to avoid crab yellow flowing out. Cover the hairy crabs with the coarse salt and bake for 20 minutes.