Raw materials: 1000 grams of live river crabs, 30 grams of yellow wine, 25 grams of green onion, ginger, 10 grams of refined salt, 5 grams of cinnamon, perilla, balsamic vinegar, ginger juice, chrysanthemums (for external use), appropriate amount.

Hot pot crab practice

1, live river crab with water brush clean, dig open the crab umbilicus, pick off the sandbag, clean, and then cut into two valves, yard in the plate.

2, chrysanthemum washed, put into the water to soak, into the chrysanthemum water.

3, spices balsamic vinegar, ginger juice each person a dish for dipping.

4, pot on the fire, add 1250 grams of water, then add perilla, cinnamon, green onion, ginger, yellow wine, salt, boil and pour into the hot pot, and along with the main dish, condiments plate, together with the table set.

5, when eating, keep the hot pot soup boiling, by the eater to take the river crab pieces with the cooking and dipping condiments to eat, crabs eaten, wash your hands with chrysanthemum water to remove the fishy odor.

Tips

Crab and groundnut are mutually exclusive: eating together is easy to condense into persimmonite in the body