How to cook king crab How to eat king crab /siji/shuichanyulei/403.html Spicy crab belongs to Sichuan cuisine. It is a delicacy made of meat crab supplemented with onions, ginger, Sichuan peppercorns, dried chili peppers, etc. This dish is fragrant, spicy, fresh, crisp, delicious and nutritious. Wash the crabs with a brush, remove the crab's legs and claws, and break open the crab shell. Pay attention to opening the crab shell from the end without claws to the end with large claws. After breaking it open, wash the dirty parts inside the cavity, then use a knife to cut the crab body into two and four pieces, break the crab claws, and put all the above on a plate. Cut the small pepper into small slices, cut the coriander into sections, wash and mince the ginger, then sprinkle it with the cooking wine and salt on the crab plate, put it in the steamer and steam for 8 minutes, then turn off the heat. Take another wok, add chili oil, mince Sichuan peppercorns, and add another small amount of chili flakes. Stir-fry over low heat until fragrant. Then pour all the steamed crabs and steamed soup into the wok and stir-fry for 4 minutes. , thicken a gravy, sprinkle with sesame seeds, and the wok is ready. After putting it on the plate, you can use chopsticks to put the crabs back into their original shape and sprinkle some coriander on top. They are red, green, and full of color, aroma, shape and taste, haha. The crabs you choose should be lively and heavy. Since they are meat crabs, big claws and thick shells are not necessarily cost-effective. It is better to be fat and plump. Be careful with your hands when breaking off the crab shells, and don't break the crab claws too much. Just break them slightly. Before slaughtering the crabs, it is best to let the crabs drink some strong alcohol. Use a small spoon and give it half a spoonful of brandy. After the crab is drunk for a while, the meat will have a bit of wine aroma, and it will be easier to handle when slaughtering. How to make king crab. How to eat king crab /siji/shuichanyulei/403.html