Golden crab claw method, how to eat crab claws?

Ingredients: a plate of crab claws, green onions, ginger and garlic, chili peppers, green garlic flowers, cooking wine

1. First of all, prepare a plate of crab claws, and wash and scrub a plate of crab claws for later use.

2. Then, pat the crab claws with the back of the knife and crush a little bit to use them for the flavor of the next steps.

3. Then, prepare some green onions, ginger and garlic, chili peppers and green garlic flowers for later use.

4. Then, heat the oil in the pot and stir-fry the green onions, ginger and garlic into the fragrant pot.

5. Then, change the heat in the pot to low heat and add fish maw granules and stir-fry.

6. Then, add dried chili powder and stir-fry together, after stir-frying the fragrance, add two spoons of bean paste and fry together until the rich fragrance is fried.

7. Then, you can change the crab claws into a pot and stir-fry over high heat.

8. Then, put an appropriate amount of cooking wine in the pot.

9. Then, put a little more salt, the amount of salt depends on the amount of bean paste, because the bean paste is relatively salty.

10. Then, put an appropriate amount of green garlic flowers in the pot and add a small amount of water to simmer.

11. Then, simmer until the soup is dry, then change the pot to low heat and add some oyster sauce.

12. Finally, sprinkle with chopped green onion and stir well, then turn off the heat and take it out of the pot to eat, and the problem is solved.

Ingredients: water, oil, crab claws, three spoons of bean paste.

1. First of all, wash the crab claws.

2. Then heat the oil in the pot, add three spoons of bean paste, stir-fry, and pour in the crab claws.

3. Then stir-fry the crab claws evenly.

4. After that, add boiled crab claws, and the amount of water is flush with the crab claws.

5. Then cook the crab claws all the way over high heat.

6. When the soup is about to boil dry, stir-fry a few crab claws, and then it can be out of the pot.

Ingredients: Appropriate amount of crab claws.

Excipients: appropriate amount of lemon, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Chaotian pepper.

Ingredients: appropriate amount of edible oil, appropriate amount of liquor, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of mushroom essence, appropriate amount of pepper, appropriate amount of thirteen spices, appropriate amount of sesame oil.

1. Brush the crab claws with a brush and put them on a plate, slice the lemon, squeeze in the lemon juice, add white wine and marinate for 5 minutes;

2. Add ginger slices, continue to marinate for 10 20 minutes, cut garlic and Chaotian pepper into cubes for later use;

3. Heat the pot, put in the cooking oil, turn on the high heat, add the garlic and Chaotian pepper and fry until fragrant, then pour in the dark soy sauce and stir-fry a few times, pour in the marinated crab claws (take out the lemon slices), fry and fry;

4. Fry until it changes color slightly, add a little water, and then pour in a bottle of white wine, a little thirteen spices, salt, mushroom essence, pepper, adjust the heat to medium, let it boil, and turn it over with a spatula from time to time;

5. Boil until the juice is half dry, drop a few drops of sesame oil before cooking, and stir-fry a few times while hot.

6. Then put the plate out of the pot, so that the crab claws with spicy sauce are ready.

To make crab claws, you need to prepare a pound of crab claws, 500 ml of rice wine, 100 ml of white wine, small red pepper, green chili, chives, ginger, garlic, salt, sugar, light soy sauce, and chicken essence.

1. Clean the crab claws with tap water, 2. Put the vegetable oil into the pot, wait until the oil is slightly hot, add three spoons of bean paste, fry it, pour it into the crab claws, 3. In the pot, you need to continue to stir-fry evenly until the color of the surface of the crab claws changes from black to red, 4. After stir-frying evenly, add an appropriate amount of tap water to the pot, pay attention to the amount of water to be flush with the crab claws, 5. Then cover the pot and cook it over high heat, you need to cook for 15 minutes, 6. When the soup is almost exhausted, stir-fry a few times, and you can get out of the pot.

Prepare the materials:

1. Wash the crab claws to control the moisture, put a little salt and high liquor to marinate.

2. Pour 50ml of oil into a wok, add green onions, ginger and garlic to bring out the fragrance.

3. Put a little five-spice powder and stir-fry a few times.

4. Add the tempeh and stir well.

5. Put in the marinated crab claws.

6. Put a spoonful of chicken broth and simmer for 3 minutes.

7. Finally, add an appropriate amount of salt and monosodium glutamate to taste.

8. Stir-fry well, turn off the heat and remove from the pan.

Ingredients: 500 grams of crab claws.

Excipients: 1 green onion, 6 slices of ginger, 6 chili peppers, 3 coriander, 20ml of soy sauce, a little salt, 300ml of water

1. Wash fresh crab claws.

2. Tap with the back of the knife.

3. Cut the green onion, ginger, coriander, and chili pepper into inch sections and put them away.

4. Add soy sauce.

5. Put. Wine.

6. Add salt and water to cover the ingredients, refrigerate for 4 hours, and you can eat.

Crab claws can be used to make drunk crab claws.

Main ingredients: crab claws, cooking wine, soy sauce, salt, etc.

Method: 1. Wash fresh crab claws.

2. Tap with the back of the knife.

3. Cut the green onion, ginger, coriander, and chili pepper into inch sections and put them away.

4. Add soy sauce.

5. Cooking wine. 6. Add salt and water to cover the ingredients and refrigerate for 4 hours.

Ingredients: several pine crab claws, 20 grams of cream, 3 grams of garlic slices.

1. First prepare the pine leaf crab claws from the ice, garlic slices and cream.

2. Pour the cream into the pan until the cream melts.

3. Add garlic slices to stir-fry until fragrant.

4. Add the pine leaf crab claws and fry until the surface is slightly golden.

5. You can sprinkle some green onions to decorate.

If you want to eat the crab claws very well, you must first prepare a tongs, which looks like a vice, but it is a very small silver tongs to use, which is very convenient to use.

Spicy crab claws:Ingredients: 350g crab claws

Excipients: oil, salt, Sichuan peppercorns, dried chili powder, bean paste, ginger, chopped green onion, garlic cloves, cooking wine, oyster sauce 1, prepare crab claws, wash and scrub.

2. Smash the crab claws.

3. Prepare green onions, ginger and garlic, chili peppers and green garlic flowers.

4. Heat the oil in the pot and add the green onion, ginger and garlic to stir-fry until fragrant.

5. Change the heat to low and add the pepper granules and stir-fry slowly.

6. Add dried chili powder and stir-fry together, after stir-frying the fragrance, add 2 tablespoons of bean paste and stir-fry together until the rich fragrance is stir-fried.

7. After the crab claws are put into the pot, change to high heat and stir-fry.

8. Add an appropriate amount of cooking wine.

9. Put a little more salt, the amount of salt depends on the amount of bean paste.

10. Add a small amount of water and simmer a little after adding the green garlic flowers.

11. Simmer until the soup is basically dry, then turn to low heat and add a small amount of oyster sauce.

12. Sprinkle with chopped green onion and stir well, then turn off the heat and serve.

13. a finished product.

Boiled crab claw method:

Ingredients: crab claws, ginger, salt, cooking wine.

Method: 1. Wash the crab claws.

2. Cut the ginger into ginger segments or ginger slices.

3. Put an appropriate amount of water in the pot, then put the crab tongs in the spine, an appropriate amount of salt and cooking wine, and cook for 10 minutes.

4. After cooking, pour the soup and put it on a plate.

Spicy crab claw method:

Ingredients: 500g crab claws, appropriate amount of salt, a little chicken essence, appropriate amount of cooking wine, a little light soy sauce, half a spoon of sesame seeds, 3 star anise, 2 cinnamon leaves, a little Sichuan pepper, an appropriate amount of dried chili pepper, 5 garlic heads, 5 slices of ginger.

Method: 1. After washing the crab claws, try to control the dry water.

2. Use a knife to cut off the thorns on the crab claws, and then pat the crab claws with the back of the knife.

3. Put Sichuan pepper, star anise, cinnamon leaves, dried chili peppers, garlic and ginger in a pot and stir-fry until fragrant.

4. Pour in the crab claws, add salt, chicken essence, light soy sauce and cooking wine, stir-fry and add white sesame seeds.

5. Stir-fry the cooked crab claw skin without stir-frying, and wait for the pot to dry out of the pot.