King crab is rich in nutrition, simple in practice and suitable for a wide range of people. It can also be used for people with traumatic injury, broken tendons and bones, blood stasis and swelling and pain; Suitable for puerperal placenta residue, or pregnant women who are weak in labor and the fetus is delayed, especially crab claws.

(1) Steam the original flavor, rinse it, put it in the pot, and steam it over high heat 15 minutes, just at the right time, and it will be delicious while it is hot.

(2) Sauté ed king crab with spicy sauce. Ingredients: about 600g (half) frozen king crab, appropriate amount of millet pepper (red and green), onion, ginger and garlic? Seasoning: oyster sauce 1 tbsp, seafood soy sauce 2 tbsp. Practice 1. After thawing, the king crab is cut into pieces of moderate size; Cut the millet pepper into small pieces, onion, ginger and garlic slices for later use; ? 2. Open fire, pour the bottom oil in the wok, and stir-fry the millet pepper, onion, ginger and garlic; ? 3. Add oyster sauce and seafood soy sauce to freshen up and add the king crab to stir fry; ? 4. When the fragrance is fried, it can be cooked.

(3) Fresh fried king crab, king crab 1 piece, appropriate amount of onion, 200ml of water, appropriate amount of ginger, appropriate amount of garlic and appropriate amount of seafood soy sauce. Practice 1 Soak in warm water for 20~30 minutes before frying, so that the meat can absorb proper moisture and avoid dehydration during frying? 2) Shelling is easy, not as difficult as imagined. Unlike bread crabs, which can pry the spoon open and bend it, how to stir-fry king crabs? 3) decompose, prepare for treatment, cut off the thorns on each leg, and use scissors. It takes a lot of effort. I cut it for 20 minutes? 4) After the stabbing, the legs are cut into pieces, and gaps need to be cut out so as to be tasty when frying. ? 5) A little oil in the pot, onion and ginger are fragrant. If you like garlic, you can put some garlic and pepper. ? 6) About 20 ml of seafood soy sauce can be used, and 200 ml of water can be added. Do not put soy sauce directly, otherwise it will not taste evenly. It is recommended to use Japanese Nissin soy sauce, about 20 yuan, which is specially used for seafood. The domestic one can't be surpassed. If you can't buy it, use Haitian soy sauce series instead. However, such expensive crabs should be as perfect as possible and not wasted. ? 7) Add the crab legs, stir fry over low heat, pour in the good soy sauce, and taste it. It's good to see the crab meat shrink slightly. Don't fry it, it will shrink after frying, and the crab meat will burn. It's better to be gentle than to fry it until it burns your mouth. It's cooked, and you can eat it fresh when it's frozen.

(4) Sichuan pepper crab, fresh crab 1 shredded red pepper 50 grams of pepper powder 20 grams of chopped green onion and garlic 5 grams of refined salt, soy sauce, bean paste, a spoonful of pepper powder, starch and sesame oil. Practice 1, wash the crab, chop it into large pieces, put it in a large bowl, add refined salt (a little) and cooking wine and mix well, marinate for 15 minutes, sprinkle with flour and starch and mix well. ? 2. Put the vegetable oil into the pot and heat it to 60%. Add the crab pieces and fry them until they are cooked and tender. Take them out. In the pot, the oil is heated to 80%, and the crab pieces are fried again until crisp. ? 3, leave the bottom oil in the pot, now add chopped green onion and minced garlic to saute, then add shredded pepper and bean paste and cooking wine. Then add soy sauce, salt and pepper, mix well, add crab pieces, stir-fry and sprinkle with salt and pepper, pour sesame oil, and take out.