Crab practice one: steamed crabs The best way to make hairy crabs is to steam them. Wash the crabs: put the crabs in the sink first soak in fresh water for a while. Then use an old toothbrush to brush the sediment off the crab. Be sure not to cut the straw rope that ties the crabs, and never let the crabs bite! Prepare a steamer, boil half a pot of water, put a few dried perilla leaves in the water, then put the crabs into the steamer and steam them under water. Steam the crabs belly up first for at least 15 minutes (depending on the size of the crabs you can extend the steaming time). Meanwhile, make the crab dip. Take a piece of fresh ginger, wash it, cut it into thin strips, put it in a small bowl, pour half a bowl of Zhenjiang vinegar into the bowl, then put a small spoon of brown sugar into the bowl and mix well. If you like hot dip, you can put the ginger vinegar into the steamer that is steaming the crabs and steam for 3-5 minutes, so that the ginger juice is fully dissolved into the vinegar and the taste is more fragrant. After making the dipping sauce, see if the crabs are done steaming. If the crab shell turns red, it is almost ready. Steam it for another 5 minutes, then you can chew it according to the case. Crab practice two, curry crab 1, meat crab chopped clean, chopped into pieces, crab pincers slightly pat broken, are Na bowl, sprinkled with a little dry starch mix, and then into the seventy percent of the hot frying pan fried, pour out the oil. 2, net pot on the fire, put the butter hot, into the green and red pepper blocks, onion blocks, ginger, scallion, Indian curry paste fried flavor, into the crab, cooking wine, mixed into the soup, with refined salt, monosodium glutamate, chicken powder, sugar seasoning, and then cover the lid of the pot for about 2 minutes, to be crab into the taste, with wet starch thickening, and finally dripping into a little coconut milk, red oil to start the pot, plate that is complete. Meat crabs and flower crabs are moderately priced, with soft and smooth meat, making curry crabs more suitable. Crab practice three, spicy crab Main ingredients: meat crab Seasoning: onion, salt, sugar, white wine, dry chili peppers, ginger, cooking wine, vinegar, peppers, chicken essence, cooking oil Practice: 1. Meat crab in a vessel to add an appropriate amount of white wine, crab drunk after the gills, stomach, intestines cut into pieces; 2. will be onion, ginger wash, scallion cut into segments, ginger sliced into pieces; 3. sit in a pot and ignite the fire to put the oil, the oil to 30% hot, into the peppercorns, dry chili peppers stir-fried spicy aroma When, add ginger slices, scallion segments, crab pieces, pour cooking wine, vinegar, sugar, salt and stir fry evenly out of the pot to eat. Crab practice four, ginger and scallion crab Ingredients: 1000 grams of crab, salt 2.5 grams, 2.5 grams of monosodium glutamate (MSG), 0.1 grams of pepper, 15 grams of cooking wine, 750 grams of peanut oil, 2.5 grams of green onions, 2.5 grams of ginger, 2.5 grams of corn starch, 2.5 grams of balsamic vinegar, 25 grams of oyster sauce. Practice: ① crab shell clean, cut into pieces; take a bowl of broth, salt, monosodium glutamate, pepper, green onion, ginger, garlic, starch, sesame oil, oyster sauce, mix into juice to be used; ② the crab into a pot of oil, slightly deep-fried out of the pot. pot to stay in the bottom oil, under the white segment of the onion burst incense, add the crab cooking wine, quick cover the lid of the pot, pour into the sauce, turn out of the pot can be. Crab recipe five, black pepper crab Ingredients: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, large), bread oil or oil, black pepper granules (1 handful) or coarse black pepper, salt. Directions: 1. Wash the crab, open the lid, remove the gills and cut into 2 or 4 pieces depending on the size of the crab. 2. 2: Puree or finely chop the garlic and ginger, coarsely chop the onion, and coarsely grind the peppercorns. 3: Heat butter or oil, add the seasonings in item 2, stir-fry, then add the crab and salt to taste. 4: Add a little water, cover, simmer until cooked, then use high heat to evaporate the excess water. Note: 1. If you use butter, the cooked crab has a butter flavor, if you don't like it, you can use light oil. 2. 2. The amount of garlic, ginger and pepper can be increased or decreased according to your taste. Crab practice six, ginger vinegar steamed crab live crab 200 grams (2) 15 grams of ginger cilantro 5 grams of soy sauce half a tablespoon of rice vinegar 1 tablespoon of sugar 1 tablespoon 1. live river crab washed clean, with a rope to tie the crab feet, into the steamer basket with a high flame steam standby. 2. young ginger scraped the skin, the skin of the crab, and then put into a steamer basket with a high flame steamed. 2. Scrape the skin off the young ginger and chop it finely. 3. Take a small bowl and put soy sauce, rice vinegar, sugar and ginger into ginger vinegar sauce. 4. Cooked crab to go to the tip of the crab feet and crab tail, cut into pieces, neatly stacked in two pots, pour ginger vinegar sauce, sprinkle cilantro section can be.