Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and edible oil.

Practice:

1. Put the meat crab in a vessel and add a proper amount of white wine. When the crab is drunk, remove its cheeks, stomach and intestines and cut them into pieces;

2. Wash the onion and ginger, cut the onion into sections, and cut the ginger into pieces;

3. Set fire to the pan and drain the oil. When the oil reaches 30% heat, add pepper and dried chili to stir-fry until it is spicy and fragrant, add ginger slices, onion segments and crab pieces, pour in cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out the pan to eat.

Features: hemp, fragrant and fresh.

Tip every day: The edible parts of crab are muscle, crab roe, testis and ovary. The inedible parts are stomach, intestine and cheeks. Avoid eating fruits and drinking raw water immediately after eating.

Materials: (two persons)

500g fresh crab each.

Pepper powder10g

Chili oil15g

5 grams of coriander

Three or four small red peppers

Salt10g

Ginger 5 grams

5 grams of sugar

Cooking wine10g

5 grams of cooked sesame seeds

5 grams of ci powder

Practice:

Wash the meat crab with a brush first, remove the feet and pincers of the meat crab, and break the crab shell. Note that it is broken from the end of the crab without pincers to the end with tongs. After breaking, clean the dirty place in the cavity, then cut the crab body into two knives and four pieces with a knife, and beat the crab pliers, and put them all in the plate.

Cut the pepper into small pieces, cut the coriander into pieces, wash the ginger and cut it into powder, then sprinkle it with cooking wine and salt in a meat crab dish, put it in a steamer for 8 minutes, and turn off the heat.

Add another wok, add Chili oil, and at the same time, mince the pepper, pour in another small pepper slice, stir-fry it with slow fire, then pour all the steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook a sauce, sprinkle with sesame seeds, and serve. After serving, you can put the crab back to its original state with chopsticks, and sprinkle some coriander, which is red, green, fragrant and delicious, hehe.

Choosing crabs should be lively and heavy. Since they are meat crabs, it is not necessarily cost-effective to clamp big shells, but it is better to be plump. Be careful when you break the crab shell. Don't break the crab claws too much, just break them slightly.

Before killing crabs, it is best to let them drink some spirits first. Use a small spoon and feed half a spoonful of brandy. After being drunk for a while, this crab has a little bouquet and is easier to handle when slaughtered.