Before braised crabs, you need to clean the crabs and spit out the sediment. Remove the crab shell, clean the crab gills and mouth, and cut the crab into two halves. Heat oil in a pot, add onions, ginger, and garlic and sauté until fragrant, add crabs and fry until they change color, add a little boiling water, add seasonings and simmer for 10 minutes before serving.

Tips for braised crabs

Before braised crabs, you need to keep the crabs in clear water for half a day, which will help the crabs to spit out the sediment. Wash the crabs and fish them out. Removing the mouth, gills and stomach of the crab makes it more convenient and hygienic to eat.

Cut the prepared crabs into two and set aside. Heat oil in a pot, sauté onions, ginger and garlic, then pour the crabs in and stir-fry. You can add an appropriate amount of rice wine or Huadiao wine when frying. It can remove the fishy smell and increase the aroma. After frying the crabs until they change color, you can add water.

The water added to the pot is preferably hot water, which can prevent the crab meat from shrinking. After the water boils, add soy sauce, light soy sauce, sugar and salt to taste. Cover and simmer for 10 minutes before taking it out of the pot. Before leaving the country, you can drizzle a little sesame oil on it according to your own taste, or you can add chopped green onion and coriander for a better taste.