Paste crab meat is cold in nature and salty in taste, it has the function of soothing tendons and benefiting the qi, regulating the stomach and eliminating food, opening the meridians and collaterals, dispersing all kinds of heat, clearing away heat, and nourishing yin, and it can be used for treating bruises, tendon injuries, bone fractures, and allergic dermatitis. The following is the practice of frying crabs that I have organized, I hope it can help you!

1 I this is a wild large paste crab, locals call sturgeon

2 good big crab pincers

3 also locally produced high degree of sorghum wine, you can also use Huadiao wine or other white wine

4 Ginger cut large pieces

5 chopping crab tools, bone chopper and hammer

6 crabs brushed clean, the left hand holding the knife right hand swinging the hammer, the large crab on the open! , the crab pincer also need to shoot a knife. This wild crab of mine is really . Super super hard.

7 Side cut

8 pot of oil code on the ginger slices burning hot frying pan

9 As shown, the folio cut on the ginger slices (be careful not to burn)

10 Frying to the crab discoloration, add the appropriate amount of sorghum wine, cover the pot and turn to a low heat simmering for 20 minutes (the small crabs can be reduced time ha)

11 Burned until the wine is dry and the crab paste caramelized can be.

12 The crab pincers have a lot of meat!

13 Eat while it's hot!

12 Eat it while it's hot!