In many areas along the coast of Zhejiang, choked crab is a very popular cuisine, mainly because of the high production of crab in this region, so it is easier to eat, according to reports, raw choked crab to eat has a very fresh and fragrant flavor, but also to replenish the protein, amino acids and other rich nutrients, if you don't know how to do raw choked crab, the following to learn the details of the production steps.

Raw choked crab practice:

Materials

Fresh

Choked crab 2, 3 to 4 pounds of water, 350 grams of salt, seven or eight slices of ginger, peppercorns and fennel a number of white wine a number of.

Practice

Water put ginger first boil five minutes, turn off the heat and cool a little to pour the salt, stirring to the salt are dissolved, when the water is still warm, the fennel and pepper to put a little to the water to cool all the way, to the fresh choking crab to buy, be sure to live, big feet screwed down, first brush clean into the treated brine, and then the entire surface of the crab are brushed clean, the water drained off, the entire Drain the water and immerse the whole crab in the treated water, making sure the water is submerged. If you are not afraid of being bitten, you can scrub the crab without unscrewing the legs. Pour a certain amount of white wine into the water, depending on personal preference, not afraid of wine more pouring. Soak it for 24 hours and then you can eat it. When you eat it, fish it out, drain it a bit, and then dismantle it and eat it. The used water is poured away, and the next time you do it you have to make the brine again.

How to make raw chili crab

1. buy flower crab, wash with water, dry the water

2. put the appropriate amount of white wine sterilization.

3. Add dried red chili peppers to enhance the flavor

4. Add ginger

5. Add an appropriate amount of sugar to refresh

6. Add an appropriate amount of flavor of fresh, as long as the end of the crab can be

7. Add peppercorns, star anise

8. Mixed, put the refrigerator to keep fresh layer, marinate in the big half a day on the can.

9. marinated crab

Raw chili crab legs material: live white crab or pike crab.

Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: 1. seasoned chili boil, cooled with rice vinegar. 2. green onion knot, with ginger soaked in cooled material water. 3. crab with cold boiled water to wash, crab pincers pat. 4. first remove the cover, the side of the gills feather, crab cover in the sand capsule removed, and finally the middle of the crab's abdominal cavity of a small piece of hexagonal white lumps (this thing is very cold) removed. Split the crab into four. 5. Dip the divided crab pieces into the chili, and if there is red paste, dip them in together, and eat them a day later.

Note: 1. crab every 500 grams, about 100 grams of salt, the amount of water to cover the crab lumps shall prevail. 2. this dish because of the Department of raw food, eating the best wine, and dipped in ginger and vinegar juice sterilization health care. At the same time, do not eat fruit a few hours after eating, so as to avoid poisoning.3. If you find discomfort after eating, you can pound the ginger into juice to serve, or ginger and perilla leaves decoction can be served to detoxify.