Hairy crab practices and steps, the right way to do hairy crabs

The right thing to do for hairy crabs:Ingredients: 3 hairy crabs, 1 small piece of ginger, 4 garlic cloves.

Excipients: 3 grams of salt, 2 grams of chicken powder, appropriate amount of water.

Steps: 1. Brush the hairy crab with a brush, no need to remove the rope, otherwise it is inconvenient for the hairy crab to crawl around, cut half of the ginger into slices, cut half of the ginger into minced pieces, peel and mince the garlic cloves.

2. Pour an appropriate amount of water into the pot, add ginger slices and bring the water to a boil.

3. After the water boils, put in the hairy crabs and start to cook the hairy crabs.

4. Cook the hairy crab for about 10 minutes.

5. Then add salt to taste.

6. After the hairy crab is taken out, remove the rope, add minced ginger, minced garlic, oyster sauce, seafood and seafood dipped in fairy dew and vinegar to make juice, and the hairy crab is dipped in seasoning to taste better.

The right thing to do for hairy crabs:

Ingredients preparation: Main ingredients: a few crabs.

Excipients: ginger, shallots, light soy sauce, rock sugar, beer, balsamic vinegar.

Crab practice:

1. First of all, we will put the crabs we bought in the water to raise them and spit out the sediment in the crab's belly.

2. Rinse a few times, and then scrub the crab with a brush.

3. After cleaning, you can put the crab in the steamer and steam it, and put it belly up when steaming. The purpose of this is to cook the crab quickly, and it can prevent the loss of crab roe.

4. After all the crabs are finished, we put a few slices of ginger on top of the crabs, and then put some shallots knots (a small bundle is enough).

5. Put water in a clean pot and add half a bottle of beer.

6. You can put the crab up directly and prepare it for steaming.

7. **, steam for about 15 minutes.

8. During the steaming of the crab, we can adjust the sauce, and the preparation method is also very simple, put minced green onion and garlic, rock sugar, balsamic vinegar, light soy sauce, etc. in a bowl and stir well.

9. When the crab is steamed for about 10 minutes, we can put the prepared sauce into the steamer and steam it together.

10. After steaming for about 5 minutes, we can turn off the heat, sandwich out the sauce and crabs, and sprinkle some chopped green onions in the sauce, and we can eat.

Drunken crabs. Ingredients: an appropriate amount of small crab, an appropriate amount of Huadiao wine, 2 tablespoons of sugar, 3 tablespoons of chicken essence, 3 tablespoons of salt, an appropriate amount of pepper, a handful of coriander, an onion, an appropriate amount of ginger, a few garlic pieces, a section of green onions, an appropriate amount of green peppercorns, 2 star anise, a little angelica, a grass fruit, a fragrant sand, a kaempfera, a few white cardamom, a few dried chili peppers, and an appropriate amount of flavor.

Method: 1. Put the small crab bought in the market in clean water, let it swim for a while, and swim for 15 minutes, so that it is easier to clean. The water can be added a little more, and we must wash it several times.

Because what we are doing today is a drunken crab, we must clean the crab thoroughly, otherwise it will be easy to have diarrhea after eating.

2. To make drunk crabs, there are raw drunk and cooked drunk, what we are here to share with you today is raw drunk, that is, to make it with live crabs. Add Huadiao wine to the pot, add 2 tablespoons of sugar, then add 3 tablespoons of chicken essence, add 3 tablespoons of salt, and make it slightly salty, so that it can be flavored.

3. Add pepper, the pepper can be a little more, add a handful of coriander, and break a little onion with your hands. Because we are making drunken crabs, we can't use the cut because the knife has rust on it.

4. Add a little ginger, put a few whole garlic, put a section of green onion, add a little green pepper, and put a little more green pepper.

5. Add 2 star anise, a little angelica, a grass fruit, a fragrant sand, a kaempfera, and a few white cardamom. Add a few more dried chili peppers, if you like spicy food, you can put a little more, and if you don't like it, you can leave it out.

6. Stir it with a spoon to bring out the fragrance, then add the soy sauce, do not use ordinary light soy sauce, you can put a little more. Boiling out the fragrance, we turn off the heat.

7. Everyone must pay attention to the fact that there must be no oil or water, just let it cool. Once the sauce has cooled, we pour it into the crab, drain the residue with a colander, cover it with a lid, let it sit overnight, and eat it the next day.

8. In the process of marinating crabs, we should turn over the crabs more often, so that each crab is immersed in this juice, and it will taste more flavorful. Place on a plate and serve. This dish is very good with wine and rice, so you can try it if you like it.

Spicy crab. Ingredients:

8 crabs, a little shredded ginger, 8 cloves of garlic, 3 shallots, 8 dried chilies, a little Sichuan pepper, and an appropriate amount of cooking wine.

Method: 1. Prepare all the ingredients, rinse the crab, cut a little ginger shreds from the middle, 2 tablespoons of cooking wine and marinate for 15 minutes.

2. Put a little oil in the pot, dip the starch oil in the starch oil at the incision of the pickled crab, and put it into the crab in turn [the incision is facing down], stir-fry or until the shape is golden brown and take out for later use.

3. Leave the bottom oil in the pot, add the pepper, dried chili, ginger, garlic, shallots, and stir-fry the fragrance, put the Pixian bean paste and fry the red mountain branch oil, pour in the crab cooking wine, stir-fry evenly to taste.