1. Boiled hairy crabs

Put the Yangcheng Lake hairy crabs into a large basin filled with water, add a small amount of salt into it, quickly cover it with a lid, press well, and wait for 5 minutes Then take them out one by one, wash the surface with clean water and put them into a container. The former process is to use salt water to stimulate the hairy crab to spit out the dirt in its belly.

Put an appropriate amount of cold water into the pot (so that the hairy crabs can be submerged in the pot), put the hairy crabs belly side up into the pot, quickly cover the transparent pot lid, press the pot lid, and use high heat. Boil until the crabs slowly die. After the water boils, cook for 15 minutes until the crab shells turn bright red. When the crab meat is mature, turn off the heat and simmer for another 3 minutes before taking it out.

Put 20 grams of minced ginger, 10 grams of minced garlic, 30 grams of soy sauce, and 50 grams of balsamic vinegar into a small bowl to make a seasoning. Take out the crab meat and dip it in it.

2. Hairy crabs cooked in rice wine

Ingredients: appropriate amount of ginger, 150ml of rice wine, 3 cloves of garlic, appropriate amount of green onions, and 20 grams of salt.

Leave the hairy crabs in water for half an hour and wash them with a brush.

Put the hairy crabs into the pot and add water until half of the hairy crabs are covered.

Pour 150ml of rice wine.

Add ginger, green onion, star anise, pepper and other seasonings.

After boiling the water, cook over medium heat for 10-12 minutes.

Add minced ginger, minced garlic, and sugar to the vinegar to use as a dipping sauce.

3. Fry the hairy crabs

Use a little oil to stun the cleaned crabs, put them into the pot (put your back down), use low heat, cover the lid, and wait for five minutes. Flip and finish in eight minutes.

When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify the crabs and reduce their cold nature. Can be used to steam, boil, fry or make snack fillings.

When steaming crabs, the crabs should be tied to prevent legs from falling off and turning yellow after steaming. When shelling raw crabs, blanch them in boiling water for 3 minutes so that the crab meat can be easily removed and no waste is wasted.

After buying the crabs, do not rinse them with water. Put them into a clean jar or jar, add two broken eggs with brown rice, and sprinkle two handfuls of black sesame seeds to submerge the crab lids, and then cover them with cotton cloth. Cover the mouth of the tank to allow air to circulate but not allow the crab to see the sun. After raising it for about 3 days, take it out. As the crab absorbs the nutrients in the rice and eggs, the crab belly will be strong and plump, and the repetition rate will increase significantly. It will taste fat and delicious. Fragrant and beautiful.