Updated : May 19, 2020 in 按摩

[How to eat a small crab?

】 _How to eat_How to eat

[How to eat a small crab?
】 _How to eat_How to eat

When people go to buy crabs, they usually like to buy bigger crabs, bigger crabs, more crab meat inside, easier to make, especially easier to clean up crabs. In fact, there are many crabsThe size is also relatively small, some are wild, and the nutritional value of this small crab is also very high. So how to make small crabs to eat?

How to eat small crabs?
First: Wash it clean. Use a brush to clean the belly. If it is too small, rub it with a clean ball. Second: Drain the water, put oil in the pot, and fry until it turns red or golden yellow. Third: Before addingPrepare the garlic, ginger, and dried peppers. Stir-fry. Add salt, wine, and soy sauce. After frying and coloring, add fresh green peppers and fry for two or three minutes. Bring to a pan, very fragrant and delicious.The method is super simple, fried directly, you can eat it as a snack, ha ha ~ ~ dried small crab Ingredients: 300 grams of small crabs, 100 grams of peppers, 50 grams of onions, The right amount of sugar, the right amount of liquor step 1.

After the crab is caught, spit in the salt water or sea water, then scrub it.


When cleaning, you can use a toothbrush to brush the joints.


3. Scallion, garlic, ginger, onion, and pepper are chopped into small pieces for later use; 4.

Hot pan with cold oil, fry the processed crabs first.

Then pour the chopped side dishes on top, stir fry on the fire, in the middle, pour some soy sauce, salt, cooking, and even white sugar, stir-fry?

Once the dried crabs are ready, you can serve them in a pot.

Spicy small crab material 2 pounds of small crab, onion, garlic, ginger each amount, dried pepper, pepper, green pepper each amount, brush this crab with white wine.

Scallion, garlic and ginger are chopped into pieces.

Diced green peppers.

After the oil in the pot is heated, add the shallots, garlic, ginger, dried peppers, and peppercorns to fragrant.

Pour crab, stir fry, add white wine, add salt, chicken essence, continue frying until the color turns red, cover with water, cover with a wok and simmer for about 10 minutes.

Ten minutes later, the juice is collected on the high heat, stir-fry with green peppers, and then pan out.