1. First, clean the treasure crab with a brush dipped in clean water, hold the crab with one hand, and tie the tongs and legs of the treasure crab with cotton rope from top to bottom with the other hand (when tying, first tie the tongs and legs on one side, pay attention Don't tie the crab shell, just tie one side and tie the other side).
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4. Tie the string, turn the crab's belly up, and use a knife to split it from the middle (don't split the crab's lid in half, but keep it for decoration). It's almost the same if the crab is not dead after a single cut, and then the crab shell Break it apart, take out the internal organs, and rinse with clean water (be careful not to wash away the crab meat). Cut the cleaned crab with a knife at the joint (for a better taste), break the crab claws with the back of the knife, and don't use too much force as shown in the picture.
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6. Put the cut crabs in a basin, add a tablespoon of white wine, two tablespoons of salt and mix well, marinate for 10 minutes, then pour out the excess water, add dry starch and mix well.
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8. First heat the pan, pour peanut oil, when the oil temperature is high, dip the exposed part of the crab meat in the pan with dry starch, fry it and put it in a basin for later use.
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11. Cut the green onion, ginger, garlic, and chili into sections, heat the pan, add an appropriate amount of peanut oil, add ginger, garlic, green onion, pepper and chili in turn, stir fry, add light soy sauce, and finally add the fried crab Stir fry in the pot and serve on the plate. This is how the New Year’s seafood feast is done.
Tips:The size of the Jumbo Crab is relatively large, so you must not let it clamp your hand when you tie it. You can tie it with a cotton rope, tie its pliers, and then tie it. If it doesn’t match, you can hold it with one hand. Shell, brush its eyes, or belly with a brush with one hand, it instinctively shrinks into a ball is the time to tie it. Finally, in a long-winded sentence, the brush is a long one.
