Main ingredient: meat crab

Spices: green onion, salt, sugar, white wine, dried chili peppers, ginger, cooking wine, vinegar, peppercorns, chicken essence, cooking oil

Practice 1:

1, the meat crab in a vessel to add the appropriate amount of white wine, after the crab is drunk to remove the gills, the stomach, the intestines cut into pieces;

2, will be onion, ginger, cleaned, onion, ginger cut into sections, ginger cut into slices;

3, sit in a pot of pots, cut into sections, ginger cut into pieces;

2, will be onion, ginger clean Onion cut into segments, ginger cut into slices;

3, sit in a pot on the fire put oil, oil to 30% hot, put pepper, dry chili pepper fried spicy flavor, add ginger, onion segments, crab pieces, pouring wine, vinegar, sugar, salt stir-fry evenly out of the pot that is eaten.

Practice 2:

Features: hemp, fragrant, fresh.

Materials: prepare more than 1 catty of live crab. Onion, ginger, garlic, a bottle of Lao Ganma hot sauce, soy sauce, vinegar, sugar, salt, pepper, chili, star anise seasoning, coriander, cooking wine, hot pot base (the one with red oil, not seasoning, remember) and parsley. Ready to start doing it.

Pour 3 two oil to the pot to heat (depending on the number of crabs, more then more), the first pepper and chili pepper in the hot oil to burst, and so out of the choking eyes and throat flavor, add Sichuan hot sauce stir fry, do not paste the pot, there is a fragrance when adding onions, garlic and ginger, continue to fry for a while, the live crabs poured into the pot, on the cover, shaking the pot, so that the oil and other seasonings soaked into the crabs, crabs in the process of the struggle will also be a large number of flavors into itself, which will add to its deliciousness. When the crab is sautéed until reddish brown, pour soy sauce, salt, sugar and a little wine into the pan, stir-fry a little, then pour in warm water, put in sesame leaves, star anise seasoning, cooking wine and a small piece of hot pot base. Continue to heat for about 15 minutes. The whole process is very simple, the flavor is also good, the fire and time to see their own situation, like tender some, to speed up the rhythm. When the pot is ready, put some coriander, taste and color will be better.

Practice three:

Raw materials:

meat crab, cornstarch, celery, short green onions, dried chili knots, dried peppercorns, Old Godmother, garlic, ginger

Practice:

meat crab shelling chopped block marinade (clumps, ginger, wine, pepper); garlic cloves cut thick slices to be used. Crab meat at the drain dry powder. Down into seven or eighty percent of the hot oil frying (repeated three times or so, the requirements of crispy) another pot stir-fried dry pepper, chili. (a little copy) under the crab, onion and ginger, celery, garlic on the fire and then fried. After the chili peppers change color, put Lao Gan Ma and continue. Until all kinds of flavor all floating out sprinkle cooked sesame seeds out of the pan on the plate. Characteristics: Spicy but not listed. Aroma rich. The flavor is thick. Long aftertaste. Meat and shell with food, crispy and delicious, nutritious.