1. Wash the hairy crabs with a brush

2. Cut the crab in half

3. Wrap the incision with starch, front and back, and wrap the limbs< /p>

4. Cut them all and dip them in starch

5. Pour an appropriate amount of oil into the pot, maybe a little more, for better frying

6. The oil is hot Put the crab in, do not move it, and fry slowly over medium heat

7. If there is too much oil and it is too greasy, you can turn the bottom of the pot so that each piece of crab can be fried

8 .After frying one side, turn it over and fry the other side

9. After both sides are fried, stir fry, and then add a small amount of cooking wine

10. Add a little soy sauce

11. After stir-frying evenly, pour in boiling water just enough to cover the crabs, and cook until the soup thickens

12. Add chopped onions and garlic

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13. A small amount of salt

14. Stir fry evenly and serve

15. Fragrant hairy crabs are ready

China Velvet The chelicerae crab is an economic crab, also known as river crab, hairy crab, clear water crab and hairy crab. It is a famous delicacy in China. Its chelicerae are used for feeding and fighting enemies. The inner and outer edges of the palms are densely covered with hairs, hence the name mitten crab. Omnivorous animals such as fish, shrimp, snails, clams, worms, earthworms, insects and their larvae can all be used as animal feed for hairy crabs.

Crabs contain more vitamin A, which is helpful for keratinization of the skin; it can also supplement calcium for rickets in children and osteoporosis in the elderly. China is widely distributed in lakes along the north and south coasts. Among them, the Yangtze River system has the largest production and extremely delicious taste. Among them, Gucheng Lake hairy crabs are the most famous. They have always been called the best among crabs and are recognized as China's well-known trademarks by the State Administration for Industry and Commerce. Other famous ones include Taihu Lake hairy crabs, Yangcheng Lake hairy crabs, Changdang Lake hairy crabs, etc.

1． Fullness (pinch method): The difference between hairy crabs and other crabs lies in the fullness of the meat. You can pinch the calf part of the hairy crab to feel whether the meat is full. If it is not full, it will feel hollow when pinched.

2． Green back (cooking method): The back of the hairy crab is crab shell green, which is shiny and refreshing, and turns red when cooked. Crabs from other lake areas have a heavy earthy color and become gray with red after being cooked.

3． White belly (brushing method): The belly of hairy crabs is white and shiny, but not pure white. Due to the water damage in the lake, it should be slightly water-stained yellow. Unlike other lake areas, the belly of crabs is gray, so use a brush. If you brush the case gently, you can remove the slightly water-stained dirt attached to the case.

4． Golden claws (can be placed on smooth glass or floor tiles for testing): The tips of hairy crab claws are as golden as tobacco, and the two claws and eight claws are fleshy and powerful; they can be propped up on smooth glass plates or floor tiles and can crawl freely. The claws of crabs in other lake areas are thin and weak, and there is no obvious golden color on the claw tips.

5. Yellow hair (you can use the method of squeezing the turtle hair): The hair on the crab claws is dense and soft, and the hair color is refreshing and yellow. Crab hair in other lake areas has a strong earthy color and is not clean. Special attention should be paid to safety in this method, as fingers may be easily pinched.