Ingredients: hairy crabs, ginger 1 small pieces, 3 cloves of garlic, shallots 1 tree, soy sauce, balsamic vinegar and sesame oil.

Practice:

1, wash the hairy crabs clean, and the rope binding the hairy crabs need not be untied.

2. Put a proper amount of hot water into the steamer. After the fire boils, put the hairy crabs into the steamer with their bellies facing up, cover the lid and steam for about 15 minutes.

3. Wash, peel and chop ginger, smash garlic and chop shallots.

4. Put the light soy sauce, balsamic vinegar, sesame oil, onion, ginger and minced garlic into a bowl, and mix them evenly to make a dip for later use.

5. Take out the steamed crab, untie the rope and put it on a plate. Dip the sauce when eating.

Spicy Chinese mitten crab

Ingredients: two hairy crabs, proper amount of water, 300g of salad oil, bean paste 1 tablespoon, 3g of sesame oil, 5g of sugar, red pepper 1 piece, soy sauce, starch and proper amount of rice wine.

Practice:

1 Wash the hairy crabs and cut them into pieces.

2. Wrap the cut crab with starch evenly, and stick more starch on the cut surface. Put the crab in the salad oil pan and fry until golden brown, then take it out, about 2-3 minutes.

3. Put the base oil in the pot, add the ginger slices and garlic slices into the frying pan and add 1 tablespoon Pixian watercress to fry the red oil. Add rice wine, sugar, soy sauce and a bowl of water.

4. Add rice wine, sugar, soy sauce and a bowl of water.

5, stir fry evenly, and pour a little sesame oil before the pan.

Chinese mitten crab vermicelli pot

Ingredients: two peas vermicelli, one hairy crab, right amount of water, 20g of oil, 2 tsps of salt, half a tsp of chicken essence, right amount of pepper, 5g of delicious juice and 5g of oyster sauce.

Practice:

1, two fans

2. Soak the hair in warm water, drain the water and fry it for later use.

3. The hairy crabs are boiled to death, cleaned and divided into small pieces.

4. Pour the vermicelli into the pot, add appropriate amount of water, and add oil, salt, chicken essence, pepper, delicious sauce and oyster sauce.

5. Add crabs and stir well.

6, cover, boil over medium heat, turn to low heat and simmer for 3 minutes.

Curry crab

Ingredients: three or four hairy crabs, onions, flour, ginger, shallots, curry blocks, fish sauce, coconut milk and white pepper.

Method:

1, 2 crabs are scrubbed clean, the cover is removed, the gill, heart and stomach are removed, cut in half, add white wine, white pepper and a little salt and mix well.

2. Two pieces of curry are ready

3, onion half shredded, shallots cut into sections, ginger slices.

4. Drain the crab and dip the cut surface in flour.

5. Pour oil into the wok, slightly wider, and add crabs when it is 70% hot.

6. Stir fry until the crab feet turn red, and remove the crab oil.

7. Leave the remaining oil in the pot, saute the ginger slices, and add the shredded onion to stir-fry the fragrance.

8. Add broth or boiled water for 5 minutes, remove ginger slices and shredded onion, add curry pieces, and stir-fry slowly over low heat.

9. Add coconut milk and fish sauce and stir while cooking. Add crabs and stir well.

10, cook on medium heat for about 5 minutes until the curry juice is thick, wrap it on crabs, sprinkle with shallots and mix well.