1, the secret crab

(1) raw materials: crab 1.

(2) seasoning: four taels of garlic, chili peppers, acacia salt.

(3) the first crab to deal with clean, cut into 4 to 6 pieces.

(4) Start a frying pan, fry the crab until golden brown, fish out and set aside.

(5) Fry the garlic bait in a frying pan until golden brown, lift up and set aside.

(6) Stir fry the chili pepper, then add the crab and garlic bait into the pan, and mix well with locust salt.

2, curry flower crab

1) raw materials: flower crab 2

2 accessories: 1 onion, lettuce leaves 2

3) seasoning: 1 green onion, 1 piece of ginger, 1 diced willow, 2 red chili peppers, cornstarch, salt 3 tsp, a little white pepper, 2 tbsp wine, 1 tbsp sugar, 2 tbsp curry powder

4) flower crab cleaned and removed the viscera, will crab Peel off the crab cover completely, cut the crab belly into big pieces, put onion, ginger and salt 1 tsp, white pepper powder a little, wine 1 tbsp together into the flower crab marinade

(5) cut onion into julienne strips, willow dicing into thin slices, red chili peppers cut into small rhombus shapes, ginger marinade the flower crabs dipped in a little tai pai bian powder, deep-fry them in a frying pan, take them out and set aside

(6) stir fry the julienne strips of onion in a frying pan, then add 2 tsp of salt, 1 tbsp of sugar, 1 tbsp of wine, Add 2 tbsp salt, 1 tbsp sugar, 1 tbsp wine, 2 tbsp curry powder and stir-fry over low heat to bring out the aroma of curry, then add 1 cup of water and dry-boil with the crabs, and boil until the broth dries up and is thickened with a thin gravy.

3, crab winter noodle casserole

1 raw materials: 1 large sand male crab, winter noodle 1.

(2) Accessories: 20 grams of white radish, 20 grams of carrots.

(3) Seasoning: 1 green onion, 1 piece of ginger, 3/2 tsp salt, 2 tbsp wine, pinch of white pepper, sugar, 2 tbsp salsa.

(4) Wash and devein the crab, peel the crab cover completely, cut the crab belly into big pieces, marinate the scallion, ginger and salt 1/2 tsp, wine 1 tbsp, white pepper powder a little together in the flower crab; slice the white and carrot, slice the ginger, cut the scallion into pieces and set aside.

(5) Dust the marinated crabs with a little tai bai powder, deep fry them in a deep frying pan, remove and set aside.

(6) Saute ginger and scallion in a frying pan, add 1 tsp salt, 1 tbsp sugar, 1 tbsp wine, 2 tbsp salsa, 2 cups of water and 2 cups of water and cook the crabs to taste, then put them into a casserole dish.