In ten days, Suzhou's "June Yellow" will be listed on a large scale! At present, June Yellow is in the third shelling stage to be completed, and it can be officially listed around mid-June. At present, the growth and scale are quite gratifying, and the listed June yellow will reach about 2 liang. It is called "June Yellow" because every year in June and July of the lunar calendar, hairy crabs shed their shells for the last time before they mature, and they move from "teenagers" to "youth". Therefore, at this time, their shells are crisp and soft, and their meat is full. "June Yellow" is a reward for waiting for 365 days. Although it is not as big as a hairy crab, it does not lose its taste and meat quality.

Put the edamame into the pot with it in season. The crab batter should not be too thin or too thick, and it is best to be semi-solidified. The essence of crab roe penetrates into acne without reservation, which is "spicy" than crab. Take out the crab in June, fry until golden brown, then add onion, ginger, garlic, dried Chili and cooking wine, add hot sauce and stir fry, then pour in a small bowl of water. Put the fried crabs into the pot, heat and stir evenly, and collect the juice. It combines the tenderness of crabs with the spicy taste of peppers, and the taste is very tasty.