The common way to eat crabs is steaming. Because crabs are extremely cold, it is necessary to steam ginger in larger pieces. When eating, remove the grass from the crab's stomach, dip it in ginger vinegar and drink soju. There is no special secret passage. A crab in a restaurant costs 50 to 60 cents. Besides being fat, it is good service. Break down the crab and cut it into eight pieces. Leave what you can eat. Prepare plenty of peppers, ginger, onions, garlic and peppers. I'm not afraid to put more oil. I also pour my own red oil, and then stir-fry Chili, Chili and spicy nose. When the tears come out, pour in crab, onion and ginger, stir fry, add wine, salt, soy sauce and sugar, stir fry evenly and add water. . Boil it, and the crab will be fine when it is cooked. Finally, add some coriander flavor. . . That's really good, haha, as good as domestic ones. . . The method of making delicious and spicy "spicy crab" is as follows: (1) The live crab is slaughtered and washed by the chef, and the crab shell and internal organs are removed; According to your own needs, add broth and enjoy the sweetness and delicacy of hot pot. (2) Put the wok on a strong fire, heat the "refined old oil" to 50% oil temperature, and add the "old material" prepared by the secret recipe of "Chengdu Crab Farm" and various seasonings from Sichuan, such as sea pepper in the second exhibition of Mumashan, watercress in Pixian County and Hanyuan pepper. (3) Stir-fry and decompose the crab into tender pieces, add fresh soup, cook for a while, and then add onion, ginger, garlic, refined salt, cooking wine, chicken essence, seafood sauce, etc. Boil for about two minutes, and the spicy crab with tender meat and fragrant sauce will be successful. The most important thing to make spicy crab is that the size of crab pieces should be uniform and the oil temperature should be moderate. Cut the crab into blocks with uniform size, fry in an oil pan for 20 or 30 seconds, and add spicy oil, onion, garlic, pepper, bamboo shoots, peanuts, beer, etc. Put coriander on the surface after cooking, and serve with spicy crab. Stir-frying method: bake the water vapor in the dry pot thoroughly, pour in the clear oil and heat it. First, add pepper and pepper to stir fry until fragrant, add shredded ginger and garlic to stir fry until fragrant, add crab, stir fry until cooked, pour in clear water (less than half of crab's), add refined salt and cooking wine, cover and cook for 20 minutes, bake until all the water comes out, and pour into a plate. -Mmm, it smells good! Eat slowly. Personally, crabs don't have to be big. Smaller crabs are more delicious and of course cheaper. Anyway, in China, we don't pay attention to form, what matters is the taste of content. If you want to put less/no pepper, you can put some sugar instead. Ji Qin chilli crab is a kind of sweet crab without pepper. Very delicious. Every year from August of the lunar calendar, I often buy crabs and stir-fry them. After work, I'm going to buy 1-2 Jin of crabs and go home to make spicy crabs. I drool at the thought of it. What about you? Spicy crab raw materials: 2 crabs (I don't know what kind of crabs they are), green pepper, red pepper, lobster sauce (I use spicy beans instead), pepper, star anise, onion, ginger, garlic, salt, sugar, chicken essence, soy sauce, cooking wine and raw flour. Practice: 1. Wash the crabs first, shell them and remove the respiratory organs. Slice green pepper, onion, ginger and garlic. 2. Put oil in the pot, stir-fry with black bean sauce until it is 80% hot, then add pepper, star anise, onion, ginger and garlic and saute. Add crabs, stir-fry with cooking wine for two or three minutes, add green and red pepper slices, add salt, sugar, chicken essence and soy sauce and continue to stir-fry. At this time, if the pot is dry, you can melt some raw powder water. Stir-fry for another five minutes. Another thing: Chili beans are the finished products I bought in the supermarket. There are peanuts, soybeans, dried peppers, sesame seeds, and it seems that there are peppers. These are fried samples. The key to stir-frying spicy crab is to stir-fry red oil. It is said that some stores also offer this kind of red oil, which is as high as 10 yuan a catty, which can be said to be the ultimate in business. Generally speaking, to stir-fry red oil, you should choose the best persimmon pepper, first boil it in water for about ten minutes, then take it out, crush it into powder with a pulverizer, then add the prepared broth and blend it according to the ratio of 1: 1. Finally, add salad oil to the wok, and when the oil temperature reaches 30%, pour ginger, aniseed, pepper, Nanjiang and Stemona. When copying, don't forget to add some Chili oil to eat crab furniture: hardwood hammer anvil, which can hammer crab's feet; Silver chopsticks and silver spoons are used to test whether there is crab poison; After eating, put water in a small pot, put tea leaves and chrysanthemum petals in it, and wash off the fishy smell on your hands. Only this set is worth fifty cents. How can the price of crabs be expensive? Crabs are divided into male crabs and female crabs by navel tip. Although the umbilical cord is small, it is full of purple oil and yellow grease, so people who buy crabs are willing to have the umbilical cord. In fact, although there is little purple oil in the shell of the pointed navel, there is a lot of yellow fat and the claws are very substantial. The beauty of crabs lies in meat, so why focus on umbilical cord! Family crab, cooked with pepper and salt water, not only tastes deep, but also is convenient to carry when traveling. In the countryside, there is a way to eat crabs. Put it in an iron pan and sprinkle with pepper and salt water, not too much. The crab is cooked and tastes very fragrant. Restaurants often cook steamed crab meat in autumn, such as steamed dumplings and instant noodles jiaozi, which are naturally delicious. There is a "seven-star crab" in Zhuang cuisine, which makes soup with eggs and crab meat, puts seven pinch of crab roe on it and buckles a crab shell with lanterns. Remove the crab shell when eating, and exotic food will appear. In addition to eating river crabs, there are also "lantern-shaped" crabs made into "drunken crabs" in Beijing. Is to wash crabs and put them in an urn, and sprinkle them with soju, cooking wine, pepper, salt water and spices. Once drunk, drink it as wine and eat it. There is a "drunken navel crab" for sale in Yannian Nanhuozhuang. The crabs used are slightly bigger than lanterns, and they are no longer Beijing-style.