Salt-baked Hairy Crabs

Name: Salt-baked Hairy Crabs
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 Hairy crabs; 1000g Zhongyan; 1 piece ginger; 100ml Huadiao Wine

by Autumn to Maple Leaf Red

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There was an ancient saying that "crab meat is delicious on the table". If you want to eat the original flavor of crabs, you still need to steam or salt it in the traditional way.
Let’s learn how to make a salt-baked hairy crab today.
The first time I ate salt-baked crab, it felt more fragrant than steamed.
Shake off the salt from the crabs and you can eat them without dipping them.
It's also very good to eat on empty mouth like this, because the crab meat is very fragrant and fragrant, and also has a salty taste.
Because the crab meat is cold, warm a pot of hot Huadiao wine and Huadiao wine warms the stomach. This is the best match.

Ingredients

Salt-baked Hairy Crabs

1. Prepare the ingredients.

2. Put the crabs in the sink for cleaning.

3. Remove the bundled cords and work on it all.

4. Put the sliced ginger and Huadiao wine into a container with a lid.

5. Add the washed hairy crabs and marinate for 10 minutes.

6. In the pan I used, put the salt in and fry it over high heat.

8. Put the crab in the pot

9. Cover with salt and simmer for 8 minutes.

10. Turn the crab over again, cover with salt and simmer for 8 minutes.

11. Turn the stove to the lowest heat, cover and simmer for 8 minutes.

12. Shake off the salt from the crab and you can eat it.

Tips:
1. The crab is drunk with alcohol before baking, so as not to fall off during baking.
2. The baking time can be determined according to the size of the crab.