How to do spicy crab how to deal with crab
1, turn the crab to the back, use a knife to pry open the back of the soft shell to remove (female crabs are round, male crabs are triangular)
2, turn the crab to the front, digging out the crab shell.
3.Cut the whole crab in pairs with a knife.
4: Remove the crab gills.
5: Carefully chop off the two crab pincers, remove the binding rope, and chop the shell with a knife.
6, cut in half the crab body in cut into four.
Practice 1
Making Ingredients
Main Ingredients
Meat Crab
Supplementary Ingredients
Onion, Ginger, Peppercorns
Seasoning/Marinade:
Salt, Sugar, White Wine, Dried Chili Peppers, Wine, Vinegar, Chicken Essence, Cooking Oil.
Production process
1. Meat crabs in a vessel with an appropriate amount of white wine, crab drunken gills, stomach, intestines cut into pieces;
2 will be washed onion, ginger, green onion cut into segments, ginger slices;
3. Sit in a pot and ignite the fire to release the oil, the oil to 30% hot, put pepper, dry chili pepper stir-fried hot and spicy aroma, add ginger slices, green onion segments, crab pieces, pouring cooking wine, vinegar, Sugar, salt, stir fry evenly out of the pot to eat.
Tips: The edible part of the crab is the muscle, crab roe, sperm nest and ovaries. The inedible parts are stomach, intestines and gills. Do not eat fruits and drink raw water immediately after eating.
Practice 2
Making ingredients
(two people) 500 grams of fresh meat crab, 10 grams of pepper, 15 grams of chili oil, 5 grams of coriander, three or four small red chili peppers, 10 grams of salt, 5 grams of ginger, 5 grams of sugar, 10 grams of wine, 5 grams of cooked sesame seeds, 5 grams of powder.
Production process
1, the first with a brush to wash the meat crab, remove the meat crab feet and feet pincers, break open the crab shell, pay attention to, from the crab without pincers end toward the end of the pincers to have a large pincer long break open. After breaking the shell, wash the dirty part of the cavity, then use a knife to cut the crab body into two cuts and four pieces, and pat the crab pincers, and put all of the above into a plate.
2, the small pepper cut into small slices, coriander cut into segments, ginger cleaned and cut into minced and then with cooking wine, salt and sprinkled in the meat crab plate, into the steamer first 8 minutes, off the fire.
3, another wok, set into the chili oil, at the same time will be crushed peppercorns, another small chili pepper flakes into the slow-fire stir-fry aroma, and then the steamed crab and steam out of the soup into the wok, stir-fry for 4 minutes, hook a thickening, sprinkle sesame seeds, can be out of the wok. After the dish, you can use chopsticks to put the crab back to the original shape, and sprinkle some coriander, red and green, color, aroma, shape and taste, huh?
4, the selection of crab to lively and heavy, both meat crab, pincers big shell thick is not necessarily cost-effective, rather than body fat plump. When you break the crab shell, be careful to get your hands, shoot the crab pincer is not too broken, slightly broken can be.
5, before slaughtering the crab, it is best to let the crab drink some liquor. Use a small tablespoon, feed half a spoonful of brandy on the line. After the crab is drunk for a while, the meat will have a little flavor of wine, and it will be easier to deal with the crab when it is slaughtered.