〖Seasoning/Marinade〗: salt, sugar, white wine, dried chili peppers, cooking wine, vinegar, chicken essence, cooking oil
Operation: 1. Meat crabs placed in the vessel to add an appropriate amount of white wine, crab drunkenness, remove the gills, the stomach, intestines cut into pieces; 2 will be washed onion, ginger, green onion cut into segments, ginger sliced into pieces; 3. When hot, put pepper, dry chili pepper fried spicy flavor, add ginger, scallion segments, crab pieces, pour wine, vinegar, sugar, salt and stir-fry evenly out of the pot to eat.
Tips: Crab edible part of the muscle, crab roe, sperm nest and ovaries. Inedible part of the stomach, intestines, gills. Do not eat fruits and vegetables, drink raw water immediately after eating
Spicy Crab
Raw materials: meat crab Seasoning: green onions, salt, sugar, white wine, dried chili peppers, ginger, cooking wine, vinegar, pepper, chicken essence, cooking oil
Practice: 1. Meat crab placed in a vessel to add an appropriate amount of white wine, crab drunkenness, remove the gills, the stomach, intestines cut into pieces; 2. Sit in the pot ignite the fire put oil, oil to 30% hot, put pepper, dry chili pepper fried spicy flavor, add ginger slices, scallion segments, crab pieces, pour wine, vinegar, sugar, salt stir-fry evenly out of the pot that is eaten.
Spicy crab hot pot home practices
Main ingredients: 4 crabs
Ingredients: 200 grams of Chongqing base, ginger 1 two, 20 grams of monosodium glutamate (MSG), oil 2 two, 2 white wine 2 two, wine lees 2 two, a little white pepper, salt. Aromatic oil bowl ingredients: garlic paste and sesame oil with a little bit of monosodium glutamate (MSG) mixed well, shabu-shabu bowl ingredients can also be.
Practice:
1. Put the oil in the pot, put the main ingredients, stir fry the flavor, put the right amount of water to cook on medium heat for 5-10 minutes, pour into the hot pot, and start shabu-shabu!
2. Shabu-shabu can be anything you want, as long as it's edible, such as: Chrysanthemum, tofu, blood tofu, prawns, yellow throats, duck intestines, sausages, ham, leaves, and all kinds of vegetables, seafood, meat, and so on, according to your personal preference.
Spicy Crab
Materials: (two people) 500 grams of fresh meat crab a , 10 grams of crushed peppercorns , 15 grams of chili oil , 5 grams of coriander , three or four small red chili peppers , 10 grams of salt , 5 grams of ginger , 5 grams of sugar , 10 grams of cooking wine , 5 grams of cooked sesame , 5 grams of powdered zi powder
Methods:
The first with a brush to the meat crab clean, remove the meat crab's feet and foot pincers, break open the crab shell, pay attention, from the end of the crab without pincers toward the end of the long large pincers to break open. After breaking the shell, wash the dirty part of the cavity, then cut the crab body into four pieces with a knife, and tap the crab pincers, and put all of the above into a plate.
Cut small chili pepper into small slices, cut coriander into segments, ginger clean and cut into minced, and then sprinkle with cooking wine and salt in the meat crab plate, put it into a steamer basket to steam for 8 minutes, turn off the fire.
In a separate wok, add the chili oil, the crushed peppercorns, and the other small chili flakes, and stir-fry over a slow flame to extract the aroma, then add the steamed crabs and the steamed broth to the wok, stir-fry for 4 minutes, thicken the sauce with a gravy, sprinkle with sesame seeds, and then remove from the wok. After serving, use chopsticks to put the crabs back in their original shape and sprinkle some coriander on them to make them red, green and colorful.
Crab selection should be lively and heavy, both meat crabs, pincers big shell thick is not necessarily cost-effective, rather than body fat plump. The first thing you need to do is to be careful when you break the crab shell, and don't break the crab pincer too much, just break it a little bit.
Before slaughtering the crab, it's a good idea to give it a drink. Use a small spoon and feed it half a spoonful of brandy. After the crab has been drunk for a while, the meat will take on the flavor of wine, and it will be easier to deal with when slaughtering