The common way to eat crab is to steam it. Because crabs are very cold in nature, large pieces of ginger should be put in when steaming.

When eating, remove the grass teeth from the belly of the crab, dip it in ginger vinegar, and drink high-quality soju. There is no particularly mysterious method.

The crab was dismembered and cut into eight pieces.

Keep what you can eat.

Prepare a lot of chili peppers, ginger, scallions, garlic, and peppercorns. Turn on the heat. Add a little more oil. Then stir-fry the dried chili peppers and peppercorns. When the spicy smell makes your nose and tears run down, add the crabs, scallions, and ginger. Stir-fry and add wine.

Add salt, some light soy sauce, sugar, stir well and add water.

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Boil it until the crabs are basically cooked.

Add some coriander at the end. How to make "spicy crab": (1) Live crabs are slaughtered and cleaned by the chef, and the crab shells and internal organs are removed; add broth according to your own needs and enjoy the sweet and delicious taste of hot pot.

(2) Place the wok on a high fire, heat the "refined old oil" to 50% oil temperature, and add the "old ingredients" prepared by the "Chengdu Crab Village" with a secret recipe and a variety of seasonings from Sichuan, such as Muma Mountain

Two strips of sea pepper, Pixian watercress, Hanyuan pepper, etc.; (3) Stir-fry and break down the tender blue crab meat into lumps, add fresh soup, cook for a while, then add onions, ginger, garlic, refined salt, cooking wine, and chicken essence

, seafood sauce, etc., simmer for about two minutes, the double-claw jade meat is tender, the red paste is fragrant, and the delicious spicy crab is successfully made.

When making spicy crab, the most important thing is that the size of the crab pieces should be uniform and the oil temperature should be moderate.

Chop the crab into evenly sized pieces, put it into the oil pan and fry for 20 to 30 seconds. Add the spicy oil, onions, garlic, peppers, bamboo shoot tips, peanuts, beer, etc. After the pot is removed, put coriander on the noodles and serve.

Spicy crab is ready.

Stir-frying method: Dry the water in the pot, pour in clear oil and heat it up. First add chili peppers and Sichuan peppercorns and stir-fry until fragrant. Add shredded ginger and garlic slices and stir-fry until the flavor is released. Add river crabs, fry them and pour them out.

Pour in water (cover half of the river crab), add refined salt and cooking wine, cover and simmer for 20 minutes, bake out the water and the spicy aroma comes out, remove from the pot and pour into a plate.

--Well, it smells so good!

Eat slowly.

Personal opinion: Crabs don’t have to be big. Smaller crabs are more flavorful and delicious, and of course they are cheaper.

Anyway, I don’t pay attention to the form at home, what matters is the taste of the content.

If you want to use less/no Sichuan peppercorns, you can also add some sugar instead. Qinji Spicy Crab does not use Sichuan peppercorns and is a bit sweeter.

Spicy Crab Ingredients: 2 crabs (it doesn’t matter what type of crab), green pepper, red pepper, tempeh, Sichuan peppercorns, star anise, onions, ginger, garlic, salt, sugar, chicken essence, dark soy sauce, cooking wine, cornstarch.

Method: 1. Wash the crabs first, uncover the shell and remove the respiratory organs.

Slice green and red peppers, cut onions into sections, slice ginger and garlic and set aside.

2. Heat oil in a pan until it is 80% hot, add black bean paste and stir-fry until fragrant, then add peppercorns, star anise, green onion, ginger and garlic and stir-fry until fragrant.

Add crabs, add cooking wine and stir-fry for two to three minutes. Add green and red pepper slices, add salt, sugar, chicken essence and dark soy sauce and continue stir-frying.

If the pot is relatively dry at this time, you can dissolve some cornstarch water.

Stir-fry for another five minutes.

The most important thing for frying spicy crab is red oil.

It is said that some stores also sell this red oil for up to ten yuan a pound, which can be said to be an extremely popular business.

Generally speaking, when frying red oil, you should choose good bell peppers, boil them in water for about ten minutes, then remove them, grind them into powder with a grinder, then add the prepared stock and mix them in a ratio of 1:1.

Finally, add salad oil to the wok. When the oil is 30% hot, add minced ginger, aniseed, peppercorns, galangal, white beans, bay leaves, green onions, etc., and stir-fry until the aroma overflows.

Don’t forget to add some chili oil when copying crab-eating furniture: a hardwood hammer and anvil to break the crab claws and legs; silver chopsticks, silver forks and silver spoons to test for crab poison; a small basin with water and tea leaves in it after eating

, chrysanthemum petals to wash away the fishy smell on your hands.

This set alone is worth fifty cents, so how can it be considered expensive!

Crabs are divided into male and female by the tip of their navel.

The umbilicus is small, but contains a lot of purple and yellow fat, so anyone who buys crabs wants to buy the umbilicus.

In fact, although the crab with a sharp navel has less purple oil in the shell, it has a lot of yellow fat, and the claws are very full. The beauty of crabs lies in the meat, so why focus on the navel!

Home-eating crabs are cooked with pepper salt water, which not only has a profound taste, but is also easy to carry when traveling.

There is a way to eat crabs in the countryside. Put the crabs in an iron pot and only add pepper salt water. Not too much. When the crabs are cooked and the soup is gone, the taste will become more fragrant.

Restaurants often make steamed dishes with crab meat fillings in autumn, such as siu mai, hot noodle dumplings, etc., which are naturally delicious.

The delicacy of the village is "Seven Star Crab", which is made with chicken eggs and crab meat in a soup, with seven pinches of crab roe on top, and a crab shell in a cage. When eating, the crab shell is removed, and the treasure is revealed.

In addition to eating large river crabs, people in Beijing also use small crabs called "lantern cages" to make "drunk crabs".

Wash the small crabs and put them in an urn, sprinkle them with shochu, cooking wine, pepper salt water, and spices. Once the crabs are completely drunk, take them with the wine and enjoy them quickly.

Yannian Nan Huozhuang sells "Navel Crabs with Navel Crabs". The crabs used are slightly larger than those in lantern cages, which is no longer the taste of Beijing.

Reminder: You may not be suitable for eating crabs in autumn. Autumn is the best time for people to taste crabs.

Crab has tender meat and delicious taste. Its protein content is several times higher than that of pork and fish, and its calcium, phosphorus, iron and vitamin A content are also higher.

But if you eat it incorrectly, it can harm your health.

■Eating dead crabs can cause poisoning. When a crab is dying or dead, the histoxic acid in the crab's body will decompose to produce histamine.

Histamine is a poisonous substance. As the death time prolongs, more and more histamine accumulates in the crab body, and the poisonous gas becomes more and more powerful. Even if the crab is cooked, this toxin is not easily destroyed.

Therefore, never eat dead crabs.

If you want to buy fresh crabs, you should look at five things: first, look at the color; second, look at the individual; third, look at the belly button; fourth, look at the crab hair; and fifth, look at the movement.