Ingredients: 4 hairy crabs, 2 tablespoons vinegar, 2 teaspoons brown sugar12, and 0 g ginger 10.

Practice: 1, wash the crabs for use, and cut the ginger into powder;

2. Stir vinegar, brown sugar and minced ginger together and use them as seasoning juice for later use;

3. After the water in the steamer is boiled, put the crabs into the steamer and steam for about 15 minutes (adjust the time according to the crab size and firepower);

4, steamed crabs dip in the modulation just now, crabs are cold and must be eaten with ginger vinegar.

Second, curry crab

Ingredients: 2 crabs, onion 1 piece, onion 1 root, ginger 1 piece, 2 lettuce leaves, Liu Ding 1 piece, 2 red peppers, and appropriate amount of starch.

Seasoning: a. Salt 1 tsp, a little white pepper, wine 1 tbsp b. 2 tsps salt, 2 tsps sugar 1 tbsp wine 1 tbsp curry powder.

Practice: 1, wash the crab, remove the internal organs, peel off the crab cover completely, cut the crab belly into large pieces, smash the onion and ginger and put them in the crab with material A for pickling;

2. Shred onion, slice Liu Ding, cut red pepper into small diamonds, dip the crab pickled with ginger in a little white powder, fry it in oil pan, and take it out for later use;

3. Stir-fry shredded onion in a frying pan, then add material B to stir-fry curry fragrance with low fire, then add 1 glass of water to dry it with crabs until the soup is almost dry.

Third, the crab winter powder pot

Ingredients: male crab 1 piece, winter flour 1 stick, 20g white radish, 20g carrot, onion 1 root, ginger 1 piece.

Seasoning: a. Salt 1/2 tsp, wine 1 tbsp, white pepper and a little B. Salt 1 tsp, sugar, wine 1 tsp, sand tea sauce 2 tsp.

Practice: 1, wash the crab, remove the viscera, peel off the crab cover completely, cut the crab belly into large pieces, smash the onion and ginger, and put them in the crab with material A for pickling; Slice white radish, carrot, ginger and onion.

2. Dip the pickled crab in a little white powder, fry it in an oil pan and take it out for later use.

3. Stir-fry ginger slices and onion slices in a frying pan, then add material B, white and carrot slices, and 2 cups of water and crab to taste. Put them in a casserole, add the winter flour and keep rolling until the winter flour boils.