How to make braised hairy crab

Braised hairy crab is a food made from hairy crab. This kind of food is very unique. Because it is fresh, fragrant and delicious, braised hairy crab is also popular with many people. Of course, eating braised hairy crabs not only allows you to enjoy the delicious taste, but also provides the human body with a variety of nutrients. Next, I will introduce to you how to cook hairy crabs, the precautions when using hairy crabs, and how to select hairy crabs!

1. How to cook braised hairy crab

[Ingredients]: 4 crabs, a little salt, sugar, oil, onion, ginger, coriander and sliced ​​noodles.

【Production process】:

1. Open the navel cover on the crab's abdomen and squeeze out the contents. Wash the crab with a brush and then cut it in half with a knife. Place cut side up in a small bowl and set aside.

2. Pour some oil into the pot, heat it up and sauté the ginger slices, then add 4 bowls of water, salt and a little sugar. Bring to a boil over high heat, then put in the chopped crab pieces one by one. First blanch the cut surface of the crab in the soup and then put the whole piece into the soup (this will retain more crab juice), add onions, then cover and cook for about 15 minutes. Add chopped green onion and coriander before serving.

2. The parts of crabs that cannot be eaten

1. Crab Soak

The best place for the “Crab Monk” mentioned by Mr. Lu Xun—Fahai—is here! How to find the crab stomach, also known as the crab bubble? First, lift up along the lower edge of the crab shell with force to open the crab shell. Put the crab body aside and wait for a while to enjoy it. First, dig out the roe in the crab shell and open it, then take out the crab blister (in the mouthparts). But what is very interesting is to carefully turn the crab blister over from the inside out, and you will see a little Fahai with lively eyebrows and facial features! However, after taking out the crab blister, you can put the crab roe from the crab shell you just dug out in ginger and vinegar sauce and eat it in big mouthfuls. It is incredibly delicious!

2. The crab gills and the triangular white under the gills

These are very cold things and are relatively dirty, so they cannot be eaten.

3. Crab Heart

It is hexagonal in shape and located in the center of the crab, hidden in the middle of the crab's belly where the yellow paste is the thickest, under a black membrane. The crab heart is extremely cold and must not be eaten, especially by the elderly and children! Be careful!

4. Crab intestines

It is a small line hidden in the crab roe, which is the least likely to be discovered.

Tips for choosing crabs

1. Observe the color. The back of the shell is dark green, and the body is generally thick and solid; those that are yellow are mostly thin. Place the crab under sunlight or light and observe it with its back to the light. If the edge of the crab shell is opaque, it means the crab is plump. If translucent gaps are visible, the crab is relatively empty.

2. Look at the belly button. Those with protruding belly buttons are generally full of fat, while those with sunken belly buttons are less fat. The more black the belly button is, the fatter the crab is. Gently open the belly button and it is best if you can vaguely see yellow. For river crabs, there is a saying that "eat males in September (lunar calendar) and eat females in October". The crabs with round belly buttons are females, and the crabs with pointed belly buttons are males.

3. Weigh the importance. Those that feel heavy are fat and strong, while those that feel light are usually dry and have less meat. Turn the crab over so its belly is facing upwards. It will be able to quickly turn over using its legs. When it crawls, its belly is high off the ground, and it is healthy and alive.

4. Check your feet. The crabs with golden-haired legs are better, while the crabs with hard legs that are difficult to pinch are the fattest.