Yiqingzheng Chinese mitten crab

The simplest and most common way is to steam the chrysanthemum crab when it is fat, which is very beautiful.

Practice: 1. Wash the hairy crabs clean, cut off the labels, keep the straw rope untied, steam them together, and keep them intact without losing their legs.

2. Add clean water to the electric steamer and add hairy crabs, which should be white belly up to prevent yellow leakage.

3. Cover the lid and keep it for 15 minutes, and then turn off the heat until the crab smells overflowing.

4. When steaming the crab, peel the ginger and cut it into pieces, add rice vinegar and a little brown sugar and mix well to make a dip juice to drive away the cold and increase the freshness.

2. Carved crabs

Practice: 1. Wash the hairy crabs with grass ropes.

2. Add water to the rice-lifting hot pot, and put the hairy crabs with the white belly up.

3. Cover the lid, turn to medium heat and steam for 15 minutes, then turn off the heat until the crab is fragrant.

4. Put all the seasonings in a small pot, boil for one minute and then turn off the fire, so that the flavors can blend with each other, and the smell of wine can also be removed. Then put the steamed hairy crabs in and soak them for 3-4 hours before eating, or put them in the refrigerator for the night.

Sanjiaoxiang Chinese mitten crab

Practice: 1. Wash the hairy crabs one by one, and don't untie the rope.

2. Add water to the glutinous rice hot pot, add ginger slices, and the steam generated after boiling will deodorize the crabs and drive away the cold.

3. Put in hairy crabs, put a piece of ginger on each one, sprinkle a few pepper along the edge of the belly, and then sprinkle a layer of salt.

4. Cover, boil, and steam over medium heat for 15 minutes.

4. Boiled hairy crabs with carved wine

Cooked better, no fishy smell, only delicious, and more moist.

Practice: 1. Clean the hairy crabs, cut off the labels, and the ropes are not clear.

2. Add three bowls of water to the pot, then add a small bowl of carved wine and a spoonful of salt and mix well.

3. The hairy crabs are vertically discharged into the pot, covered, boiled over high fire and turned to medium heat.

4. Simmer for 15 minutes, until the wine tastes fresh and fragrant.

Don't use too much water, don't exceed the hairy crabs, just over half, so as not to dilute the bouquet too much. At the beginning of cooking, there was a smell of wine, and then there was no smell of wine, which was a unique crab flavor.

5. Boiled hairy crabs with beer

This one doesn't put any water, and it's good to cook it all with beer. Add some ginger slices, it's delicious and not fishy at all, and I still want to eat it after three bites.

Practice: 1.

2. Add a big can of beer to the pot, add ginger slices and a little salt and mix well.

Don't put too much salt, put a little less, which can stimulate the fresh sweetness of hairy crabs.