Salt-baked Hairy Crabs
1.
Use a brush to clean the surface and soft hairs of crab belly;
2.
Use kitchen paper to absorb moisture on the surface for later use;
3.
Pour coarse salt into a casserole, then add pepper, star anise and bay leaves;
4.
Stir and mix evenly with chopsticks;
5.
Cover the pot and heat it over medium heat until you hear the crackling of the salt grains, about 5 minutes, stirring occasionally;
6.
Put the hairy crabs that have soaked up the water, and cover the surface of the crab with an appropriate amount of salt, so that the crab belly is not easy to flow out and waste;
7.
Cover the pot and simmer for about 20 minutes, then turn off the heat and simmer for 3-5 minutes. The crab shells are all red and cooked;
8.
Finished product
9.
Finished product
10.
Finished product.
Tips:
1. The casserole here can be dry-fired at 800 degrees. If it is not dry-fired, it can't be done. It will crack. Pay attention to the safety of use;
2. Be sure to use coarse salt, the fine salt will melt and be absorbed by the crab, and it will be very salty and salty, remember;
3. When heating the salt, use chopsticks to stir a few times to avoid agglomeration;
4. When the hairy crabs are put into the pot, there must be salt underneath, and do not directly touch the bottom of the pot, which will burn;
5. Dead, unripe crabs cannot be eaten, they will be food poisoning;
6. When eating, shake the salt grains on the surface cleanly. It is more delicious to eat while it is hot. You can also eat it with ginger vinegar.
