The authentic practice of river crab raw, the practice of authentic sauce crab

1. Don't put more soy sauce, peppercorns, rice vinegar, sugar, and monosodium glutamate. Ginger, garlic, pepper. Mix them together and stir the seasoning. When stirring, try to bring the saccharification to a boil.

2.Clean the chilled crab, remove the lid, remove the gills, and cut into small pieces.

3.When eating, pour all the seasonings and sauces over the crab, stir well, and sprinkle with chopped green onions.

Before making raw crabs, the crabs need to be thoroughly scrubbed and placed in a clean container to dry for 5 minutes to dry the moisture on them. Then, put the fresh crab in the freezer compartment for 1 2 hours and then remove it for later use.

Open the frozen crab shell, remove the gills and mouth inside, chop the opened crab into small pieces, add salt and marinate for 10 minutes, then pour out the excess water and rinse off the salt with clean water. Add a little high liquor to sterilize, marinate for three minutes, and then pour out the liquor.

After that, you can prepare the seasoning, add the minced green onion, ginger and garlic, a little soy sauce, rice wine, sugar, water, salt, white pepper to a clean container, stir well, pour into the crab, stir well, then marinate for 5 minutes, and after 5 minutes, you can eat.

Before making the raw crabs, the crabs need to be fully brushed, placed in a clean container to dry for 5 minutes, dry the water vapor on the crabs, and then put the fresh crabs in the refrigerator freezer for 1 2 hours and then take them out for later use.

Open the frozen river crab back carapace, take out the gills and crab mouth and crab heart, cut the open cover of the river crab into small pieces, add salt and marinate for 10 minutes, pour out the excess water, and rinse off the salt with water. Add a little high liquor to sterilize, marinate for three minutes, and then pour out the liquor.

After that, you can prepare the seasoning, add the chopped green onion, ginger and garlic, a little light soy sauce, rice wine, sugar, water, salt and white pepper in a clean container, stir well, pour it into the crab, stir evenly and marinate for 5 minutes, and then you can eat after 5 minutes.

The method is as follows: 1. Put the fresh and moderately sized crabs into the water, scrub the shell and crab legs with a brush, take them out, and put them in the vegetable basket to control the dry water. 2. Cut the peppers into small circles and remove the seeds.

3. Open the shell of the crab, take out the gills and other debris inside and throw it away. 4. Divide the crab into several pieces, chop the crab claws into sections, and break the shell with the back of the knife to make it easy to taste. 5. Put the crab pieces into a container, then pour the thick soy sauce into it, and wait for the soy sauce to fully penetrate into the crab meat, and then pour out the oil.

6. Put the green onion, ginger, garlic, chili powder, pepper, chili rings, etc. into the soy sauce of the pickled crab to make a seasoning sauce. 7. Evenly spread the seasoning sauce on the crab meat pieces marinated in soy sauce, then put it in a jar or glass bottle, about 1-2 weeks, and wait until the seasoning sauce has basically penetrated into the crab meat before eating.