First, put the crabs in fresh water to float for an hour or two.

Then put them into hot water to cook for a longer time.

Use chopsticks to gently point as long as the crab is soft.

Never overcook, seven or eight minutes cooked is best to ensure that the crab meat is fresh, tender and smooth, with a hint of flavor, tenderness, smoothness and spiciness in the mouth.

N The second step is to prepare salt, oil, sauce, vinegar (preferably aged vinegar, if not you can use rice wine, it is the kind of sour), chili powder (preferably the spicier the better), pepper and ginger, green onion, garlic, coriander and other condiments.

On the third step, is to wait for the crab meat to cook to seven or eight minutes cooked, take out the water to dry, and then into the oil to fry, the crab all over the body now yellow red, take out.

Never fry too dry.

(Oil I recommend using lard, you can also use peanut oil, vegetable oil, tea oil, etc. l salt, do not put too early.

Old vinegar out of the pan when put in, after frying out, the aroma is full of house, in the distance smell this fragrance, will be straight to swallow, would like to immediately taste a mouthful.

The ginger and chili powder should be put in earlier.

Other spices should be added after the pot

There are several ways to make river crabs

Steaming is the best way to eat the original flavor of the crab There are also several ways to make it as follows Spicy River Crab Directions: 1. Clean the river crab, remove the navel, dehydrate it, and then break it open; 2. Put the crab over the oil and set it aside to wait for a while, and then add green onions, ginger, and dried chili peppers into the pot, and fry them while stir-frying; 3. Crab into the pot, the side of the fried until crispy, put monosodium glutamate, salt, add water milled rice cake, clear bamboo shoots, drops of sesame oil, you can get out of the pot, out of the pot, pay attention to organize the finished dish, the crab cover to the crab, so that the shape of the end of the crab out of the crab is very complete.

Eating method: you can just clip and eat, it is best to eat with some wine.

Taste: this dish is made with great care so that one cannot tell that it is a cut river crab; it tastes very fragrant and has an endless aftertaste.

Nutritional value: crab yolk (female crab) or crab paste (male crab) is very rich in protein and contains less fat.

Black Pepper Crab Ingredients: Crab (2 pcs), Garlic (2 tablespoons), Ginger (2 tablespoons), Onion (1 pc, large), Bread Oil or Clear Oil, Black Pepper Granules (1 handful) or Coarse Black Pepper Powder, Salt a little.

How to make: 1. Wash the crab, open the lid, remove the gills and cut into 2 or 4 pieces depending on the size of the crab.

2. Pestle the garlic and ginger or chop them finely, chop the onion coarsely and grind the pepper coarsely.

3. Heat the butter or oil, add the seasonings in item 2, stir-fry, then add the crab and salt to taste.

4. Add a little water, cover, simmer until cooked, and then use high heat to evaporate the excess water.