Crabs are extremely popular delicacies. The meat is fresh and tender, and the taste is delicious. People can’t put it down. In addition to the most traditional and delicious steamed crabs that best reflect their original flavor, what else are there? How to do it? This article will briefly share this knowledge:

The first is the crab meat pot. After the oil is hot in the pot, add onions, green onion segments, ginger, garlic, millet pepper, Pixian bean paste, and stir-fry until the red color Oil. Add the chicken and stir-fry evenly, then add water just above the chicken hand. Simmer for 30 minutes. After 30 minutes add the prepared potatoes. Continue to simmer for 10 minutes. After 10 minutes, add shrimp, oyster sauce, rock sugar, and soy sauce. The crabs prepared in advance are dipped in starch and fried. Then put the crabs into the pot and stir-fry. After simmering for 10 minutes, reduce the soup. Sprinkle with minced coriander and millet pepper and take it out of the pot. The delicious crab meat stew is ready.

Then there is crab porridge. The crabs are lightly boiled in boiling water until they turn red, then fished out and then cut directly in the middle to remove the edible internal organs. Cut the ginger into shreds, cut the green onion into sections and set aside. Do not use garlic. Add a little oil to the pot and heat until 70% hot. Add the green onion, ginger and crab and stir-fry. Remember not to use seasoning. You can start cooking the porridge before processing the crabs. The amount of rice can be arranged according to your needs. The water is usually 2 to 3 times the rice. When the porridge is cooked for about 30 minutes, add the crabs and salt. When there are about 10 minutes left, add green vegetables and white pepper, and finally add MSG to taste before serving.

The other thing is to bake crabs with egg yolks, cut red peppers and small swimming crabs into pieces, pickle them with salt, pepper and Shaoxing wine, pat them with dry starch; add oil in a pot, heat it to 50%, put it in Add the small swimming crabs and fry until cooked, remove and set aside; steam the fresh duck egg yolk, take out and crush with a knife; put oil in the pot, stir-fry the onion and ginger, add the duck egg yolk and small swimming crab pieces, cook with Shaoxing wine, stir-fry and add evenly Garnish with red pepper and serve immediately.

The next step is Jiangnan cooked drunk crab, slice ginger, add other seasonings except Huadiao wine and bring to a boil, then simmer over low heat for 10 minutes; add Huadiao wine and bring to a boil, turn off the heat, let cool and then filter out Spices, refrigerate for later use; clean the crabs and steam them in a boiling steamer for about 15 minutes; take out the crabs and immediately immerse them in the refrigerated marinade, soak them for 24 hours and enjoy.