1. Drunken crab
1. Finely chop the green onion and ginger, put it in water with salt, sugar, peppercorns, put it in water and boil on the fire, add flower carving wine after cooling, and mix the big koji wine evenly to make a drunken brine.
2. Wash the hairy crab, take a container of moderate size, put the onion ginger, orange peel at the bottom, put in the hairy crab, put the onion, ginger, orange peel on top, press the heavy object, add drunken brine seal.
3． Put in the refrigerator for 4 days, change the knife to cut into pieces, and pour a little drunken brine when eating.
2. Spicy stir-fried crab
1. The live meat crab takes the shell from the abdominal umbilicus and purifies the internal organs and cheek leaves.
2. Put the pot on a high heat, when the oil temperature is 50% hot, the crab pieces are chopped with dry fine starch, and soaked in the roots of the oil pot until cooked
3. Add oil in the pot, burn until 40% oil temperature, put in the chili festival, stir-fry the peppercorns, mix in the fresh soup, burn for a while, then add the green onion and ginger, jellyfish, put in the fine salt, cooking wine, seafood sauce, chicken essence to burn for about 2 minutes, there is water starch to collect the thin mustard, and finally add sesame oil, pepper oil chili oil, pepper powder to the plate.
3. Butter-baked crab
1. Wash the hairy crab and open the shell, remove the crab mouth, crab gills and internal organs with white wine, pepper, pickle and set aside.
2. Cut the garlic into small pieces, melt the butter and add the garlic grains, onion grains, sugar and stir well to make garlic butter sauce and set aside.
3. Lift the hairy crab shell and pour the garlic butter sauce evenly over the crab meat for later.
4. Heat the pot and put a little butter into the pot and put the hairy crab.
5. Reduce heat for about 3 minutes
6. Drizzle in the remaining butter, sprinkle with cheese powder and serve on a plate before removing.