When the autumn wind blows, crabs’ legs itch; when chrysanthemums bloom, you hear crabs coming.

As the saying goes, "When the autumn wind blows, crabs' legs itch; when chrysanthemums bloom, you hear crabs coming." Now that the cooler autumn weather in the morning and evening is getting stronger, the season for the crab army to "run rampant" has arrived again.

Crab delicacies:

Crabs fried in sauce.

Ingredients for fried crabs in sauce: 8 crabs, onion, ginger, garlic, sweet noodle sauce, appropriate amount of flour, a little salt and chicken essence.

Method:

1. Brush the crabs clean with a small brush and cut them in half with a knife.

2. Put the flour into a bowl and press the cross-section of the crab into the flour. The flour must block the cross-section of the crab tightly to prevent the crab soup from flowing out during the stewing process.

3. Add oil to the pot, heat the oil to 60% to 70%, lower the heat to low, put the crabs dipped in flour into the pot and fry them.

4. After the cut is finalized, use a shovel to push the crab into the pot.

5. Add the pasta sauce and fry until fragrant.

6. When the aroma comes out, add onion, ginger, and garlic, and add an appropriate amount of water to cover half of the crab.

7. Add appropriate amount of salt and chicken essence.

8. Bring to a boil over high heat, simmer over medium heat, turn off the heat and simmer for two minutes until the soup thickens.