1: Kill the little crab and wash it.
2: Add water to the pot to boil, and put the small crab in the lid to cook.
3: Boil and cook 1 min.
4: Remove the drained water.
Now prepare the seasoning:
1: Take off the clothes and chop the garlic, and chop the pepper (other peppers are ok, I like to use the pepper).
2: Put chopped garlic and finger pepper in a bowl.
3: Add sugar, salt, mature vinegar, soy sauce, monosodium glutamate, sesame oil, Chili oil and pepper oil (this can be omitted) and mix well for later use.
4. Cut the little crab in half with a knife and pat the crab pliers with a knife to make the crab easy to taste.
Put the sorted little crab in a big pot, add the prepared seasoning and mix well, then put it in the refrigerator for a few hours before eating.
The cold crab is ready. When you eat it, you can add some chopped green onion or coriander and mix well, or you can eat it directly without adding anything. . . Tips:
Patients with colds, fever, stomachache and diarrhea, people with digestive tract inflammation or ulcerative cholecystitis, cholelithiasis and active hepatitis are not suitable for eating crabs;
People suffering from coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should eat less or not, and crab meat should not be eaten more.
People with physical allergies should not eat crabs.
Crab meat is cold and has the function of promoting blood circulation and removing blood stasis, so it is not good for pregnant women, especially crab claws, which have obvious abortion effect.