Pike crab two marsh shrimp ten clams twenty squid small one lotus root a small section of carrots half a potato small one fresh shiitake mushrooms three or four cilantro fierce to a handful of Pixian Douban sauce full of a large spoon of Laodan Ma and then a spoonful of oyster sauce seasoning to a spoonful of pepper regardless of the green and red pike crab meat flavor delicious, you can be steamed, the original only blanched, boiled, deep-fried, you can also be chopped up pieces of crab with ginger and green onion frying, the Chaozhou-Shantou region is like to The Chaoshan area likes to make raw pickled crabs. The second step of frying materials, peppers, chili pepper segments, bean paste, curd juice! Chili stir-fry incense put onion, ginger and garlic wine (or beer) did not have to stir-fry material on the line, prepare a casserole dish pulled out 200 grams of rice washed and added water, high heat to low heat slowly simmering until the white rice broth appeared to pour in fried pike crabs, boiled until the porridge can be thickened, before the pot to add a little salt, cilantro or green onions can be.

The pike crab is known as the pike crab because its cephalothoracic armor is pike-shaped, so called the pike crab, and it has three protrusions in the center of the shell, so it is also known as the "three warts of pike crab", it is tender, white, and also rich in protein, fat, vitamins, magnesium, iron, potassium, Japanese curry block of the ingredients is quite rich: cinnamon, nutmeg, spices canola, cloves, cumin, cumin, ginger powder, black and white peppercorns, and yellow ginger powder.

Newly unloaded from the ship to buy sea crab, no need to add any seasoning, directly put a small amount of water to cook, and fresh and go to the impurities, this is our traditional way of eating the seaside people, the so-called add material and then do cooked, haha,,, fresh taste of the self did not, the sea to eat fresh ah steamer pot of water boiled, put the crab belly up into the large fire steam for about 15 minutes.　Warm tips: 1, pike crab is more common in the north of the sea crab varieties, the head of the crab meat, although not as tender as the hairy crab, but still very fresh.

Steaming is the best way to keep the original flavor of the crab, fresh flavor of a cooking method. Steaming pike crab method is simple, the crab clean, put on a plate, put a little ginger and scallion, a little wine to fishy. Then put it into the steamer basket and steam it for about 8 minutes. Pour oil into a hot pan, add onion, ginger and garlic. Chili. Pepper. Stir fry, put the crab, stir fry until red, in the oil, cooking wine, Pixian bean paste, rice cake slices, stir fry evenly.