Halogen crab:

1, put 500g of rapeseed oil and salad oil into the pot, heat to 50%, fry 200g of ginger slices and onion segments, 20g of onion pieces160g, garlic cloves and dried mushrooms100g until brown, and discard the residue after the water is completely fried.

2. Foeniculum vulgare, Cinnamomum cassia, Amomum tsaoko, Angelica dahurica, Amomum cardamom, Zingiber officinale, Illicium verum, Citronella, Cinnamomum cassia, Clove 10/0 were put into gauze bags to make spice bags.

3. Add 200 grams of Zanba pepper, dried two-wattle pepper100g, stir-fry with low fire10min to the boiled vegetable oil until the color of pepper turns bright red, add 40kg of old bittern and 40kg of clear water, add spice bag to boil with high fire, and add 500g of salt and white soy sauce/kloc-.

4. After 200 hairy crabs are cleaned, put them into the marinated soup, turn to high fire until boiling, then turn to low fire for 10 minute until they taste like soles, soak them in marinated juice and naturally cool them for later use.

Take the food process:

1, take out the marinated hairy crabs in place and rinse the surface marinade until 2. Clean the pot thoroughly. When the bottom of the pot is reddish in color, evenly place crabs around it (only four kangs are allowed per pot at most). When the bottom of the pot is red in kang 1 minute (turn over the crabs during the kang making process to ensure that both sides are evenly heated), a burnt spot begins to appear at the bottom of the crab shell.

Production key:

1, when the crab is kang, the heat should not be too large, otherwise it will be easy to burn, but it should not be too small, otherwise the crab shell will become soft and lose its crisp taste if the kang is processed for too long.

2, a pot can only kang four crabs, to ensure that each crab can lie on the bottom of the pot, otherwise uneven heating, different maturity.

3. If there is no old bittern, all the broth can be added when the bittern is boiled for the first time. After a dozen crabs are marinated, the bittern will naturally become more and more fragrant.

4. Pay attention to the "three noes and three cleanings" about the maintenance of brine: "three noes" means that the old brine can't see raw water, can't see the cover along the water, and can't add alkali, so you can't cover the brine every day, and you can't wipe the barrel edge with a towel stained with detergent, otherwise the brine will deteriorate easily. "Three clean-ups" refers to a small clean-up every day: part of the dregs are destroyed by secret leakage; It is clear in five days that all impurities such as crab shells left at the bottom of brine should be knocked out; It means that all the brine is cleaned with gauze once a week, leaving only soup without any residue.

In addition to whole crabs, dishes baked with semi-finished crab buckets are also very popular. For example, the following "Golden Garlic Crab Bucket" takes snow crabs as raw materials, takes apart crab tongs and the meat in the crab body, fills them into crab shells, and can be made after thawing. The purchase price is 8 yuan per crab. The chef mixed crab meat with mashed potatoes to taste, sprinkled a layer of cheese, and then put two kinds of minced garlic into it to bake. The dish was rich in garlic flavor and golden and attractive.