Fried Crab
1.
Crabs generally pick the female, and there are more crab pastes. The bottom of the female crab is picture-like and round, while the bottom of the male crab is smaller and resembles an upside-down bell. In addition, when selecting crabs, pinch the crab body with your hands. It is better to feel harder.
2.
Take a stainless steel chopstick, poke it through the crab's mouth and pierce it through the body. After a few minutes, the crab will slowly stop moving. (A bit cruel...)
3.
Use an unwanted toothbrush to clean the crabs, especially the corners.
4.
Cut the cleaned crab in half with a knife and remove the bottom. If there is any dirt, rinse it gently under the faucet. Be careful not to wash off the crab paste.
5.
Cut the ginger into thin strips and reserve a small amount of tea oil. You can also use the blended oil for cooking.
6.
Heat a pan over a small fire, add an appropriate amount of oil, divide the ginger into two parts, and sprinkle a little salt on each. There are several pieces of crab, and the ginger is divided into several parts. Sprinkle on each part of ginger like salt.
7.
The crab is cut side down, buckle upside down on the ginger, and fry for a while.
8.
Add water, about half the height of the crab body. Cover the pot with a stuffy lid, about 10 minutes.
9.
It's so stuffy that you can hear the sizzling in the pot, and the water is almost dry. If the water hasn't dried yet, fry it again. Fry until the water dries, and then let it dry for a while, you can smell the scent coming out~ it's ready to be out of the pan~
Tips:
When picking the crab, be careful not to be stabbed by the thorns on its body. It hurts. When there is no water, the fire should not be too high, and the crabs are easy to scorch. The crab's large tongs are relatively hard, so pull it off before eating and use a knife to break the shell of the tongs.
