After the Mid-Autumn Festival, the price of hairy crabs has dropped, and I am afraid it will rise again during the National Day. Everyone should take advantage of this gap, buy some in advance to practice, and then show their families during the holidays. This is not only simple, but also delicious, and it will win back a lot of face for the host when entertaining guests. In addition, for people who are not spicy and unhappy, it is definitely the most delicious way to eat.

The most common way to eat hairy crabs is steaming. After steaming, dip it in the sauce directly, which not only tastes original, but also feels particularly fresh. However, for people with heavy tastes, it is not delicious enough. At this time, the practice of spicy crabs may be more popular with them. After the crab is fried, it fully absorbs the unique flavor of hot pot bottom material and bean paste, which not only becomes spicy, but also tastes delicious.

The most common way of hot sauce is to choose bean paste and hot pot bottom material. In general, their ratio is 1: 1. Only when they are cooked and fried in red oil will their spicy taste be fully released, so everyone must be patient when making them.

Ingredients: hairy crab, starch, cooking oil, onion, ginger, beer, chafing dish base, bean paste, soy sauce and sugar.

First, pick a few live hairy crabs from the market, first find a brush to clean them inside and outside, then break off their crab umbilicus one by one, then cut them in half, and then stick dry starch (or raw powder) on the "wound" and put them on a plate for later use.

Boil the oil in the pot. When the oil is 60% hot, pour the crab with the "wound" into the hot oil, fry it until golden and crisp, take it out, control the oil until it is dry, and then put it back on the plate for later use.

Leave a little base oil in the pot, first add a little onion and ginger slices, then add a proper amount of bean paste and chafing dish bottom material after a small fire, stir-fry their red oil, then pour in the crab fried in advance, and then pour in half a bottle of beer (after drinking the rest) and turn to a high fire to boil.

After the juice is boiled, add a small amount of soy sauce and white sugar to freshen up, and continue to stir fry quickly on high fire until there is not much soup left. Don't steam the spicy crab all the time after it is cooked. Not only delicious, but also delicious. After learning, don't forget to show it to your family on National Day.

The salty taste in the hot pot bottom material and bean paste is already heavy enough. Don't add any more salt when making spicy crabs, or you will die.