A, hairy crabs! Haha, this is the cheapest! The male and the female don't eat at the same time, but eat the female when she is yellow and fat! After washing, put more oil (personally, lard smells better), put each half crab in the yellow mud, stir-fry for a while, then stir-fry, and add pepper. After all, the public's choice is often correct. Actually, it's the same. Of the three kinds of crabs, the one with the best taste must be hairy crabs. Most people who have eaten hairy crabs know that hairy crabs used to be delicious, that is, the meat was tender and the crab was fragrant.

Put clear water in the pot, and put a little dried pepper after the water is boiled. The variety of bullets is the best, because it is slightly spicy and fragrant. Boiled 15? Take it out after 20 minutes, chop a few red pickled peppers with the cooked dried peppers, and the hot sauce will be ready. If it is now, it is not the fattest season for swimming crabs, and it is in the fishing season. The crab meat is not full enough at this time. If you want to eat, you'd better choose braise in soy sauce. If you steam it, there is no meat at all. You should also pay attention when making crabs, mainly depending on your personal taste. If you like light taste, steam it, and if you like rich taste, it's best to braise in soy sauce, but personally, I think Portunus trituberculatus steamed with garlic is delicious.

Secondly, prepare materials, slice ginger and cut onions for later use. Take a pot, add water, add onion, ginger slices and a little cooking wine, bring it to a boil and add the swimming crab, remember that the crab belly is facing the sky. Steam Portunus trituberculatus 12 minutes, neither too long nor too short. Leave some base oil when pouring oil. Stir-fry the prepared onion, ginger and garlic, stir-fry the crab, add a little water, and then stir-fry the seasoning evenly. Simmer for 3 minutes.

When steaming, the stomach must be up, so it is not easy to let the crab roe flow out. Ginger and vinegar are hot, which can neutralize the coldness of crabs and are good for health, especially for women. If you want to eat the sweetness of Portunus trituberculatus, steaming is recommended, because steaming can keep the original flavor of the crab and make its meat more compact. Steaming is also the easiest way to cook Portunus trituberculatus. Steamed Portunus trituberculatus is easy to eat and easy to eat.