“Children on the banks of the Yangtze River are relatively happy, because there is a kind of crab that looks similar to a crab, which we commonly call crab claws. The claws can be made into spicy special crab claws, or made into garlic flavor. The original flavor of crab claws, the body of which is commonly known as a bucket, can be fried, made into noodles, or fried with greasy heads. There are many ways to eat it. The key is one word, fresh! It’s fun to catch crabs! ”

Ingredients

Main ingredients

500 grams of crab claws

Accessories

Table salt

1 teaspoon

Extremely fresh flavor

2 tablespoons

Dark soy sauce

1 tablespoon

Lao Gan Ma

1 spoon

Dried chili

5 pieces

Garlic

Ginger

6 pieces

Star anise

3 pieces

Scallions

3 plants

White sugar

1 spoon

How to make crab claws (special crab claws)

1.

Purchasing the main ingredients

In order to eat fresh crab claws, we went to the Yangtze River to catch crabs ourselves. See the picture. Do you think they are similar to crabs? Friends, if you can't catch them , you can go to the market to buy some claws.

2.

Break off the crab claws and wash them.

Break off the crab claws, wash them and set aside.

3.

Prepare auxiliary ingredients

Peel a garlic and cut it into minced garlic; slice ginger into about 6 pieces; wash star anise and other spices, and dry chili peppers Wash 5, remove seeds, cut 3 into large sections for boiling water, cut 2 into small sections for sauteing; chop some green onions, and leave the rest to roll up for boiling water.

4.

Boil the auxiliary ingredients and boil the crab claws.

As shown in the picture, put the auxiliary ingredients into the pot and bring to a boil, then pour in the crab claws. In the pot, wait until it boils, turn off the heat, pick up the crab larvae, and reserve the boiled water for later use.

5.

Saute oil in a pan until fragrant and prepare a thick sauce

Pour in an appropriate amount of salad oil and heat, add minced garlic and dried chili peppers and stir-fry until fragrant, pour Add one spoonful of dark soy sauce, two spoons of very fresh flavor, one spoonful of white sugar, and one spoonful of Laoganma. After adjusting the thick sauce, pour in the boiled water and stir-fry.

6.

Add water to boil the chelice and cook

After stir-frying a few times, pour the water from step 4 into the pot to cover the chelae. , bring to a boil over high heat, then simmer over low heat for 10 minutes.

7.

High heat to reduce the juice and stir-fry to add the flavor.

After simmering for 10 minutes, turn up the heat to reduce the juice and stir-fry for three minutes. Finally, when the juice is reduced and the flavor is absorbed, turn off the heat, sprinkle with chopped green onion and serve.