If you want to fry it fragrant and crisp, you can marinate it before frying it, and then wrap it in batter, so that the small crabs fried in the pot will be soft and delicious, making people want to eat it. Before frying small crabs, you need to rinse them, drain them, cut them in half, and marinate them with salt and cooking wine for a while, so that the fried small crabs will taste good.

It's best to fry small crabs in medium and small fire, fry until golden, remove the oil, and fry them again after all, which will be crisp and not so greasy, and the color will be heavy after frying, but the shell will be crisp. If you buy a small crab, you must buy it alive and kicking. It is fresh and safe to eat. Don't buy a small crab that is about to die. Such a small crab will taste worse.

When choosing crabs, you should look at the color of his abdomen, so that you can distinguish whether these crabs are old crabs or small crabs. Generally speaking, if the abdomen is yellow, it is an old crab, and if the abdomen is white, it is a small crab.

crab

The number of such biological genetic materials is complex and has great differences, often as many as 100 pairs. Common crabs are hairy crabs and swimming crabs. China is rich in crab resources, among which the hairy crabs produced in Gucheng Lake, Taihu Lake, Gaoyou Lake, Yangcheng Lake, Crab House, Xinghua and Hongze Lake in the lower reaches of the Yangtze River are the top grade.