The practice of frying crabs

The cream crab is cold in meat and salty in taste. It has the functions of relaxing muscles and tendons, invigorating qi, regulating stomach, promoting digestion, dredging meridians, dispelling heat, clearing heat and nourishing yin, and can be used to treat traumatic injuries, tendon injuries and fractures, and allergic dermatitis. The following is my method of frying crabs, hoping to help everyone!

1 This is a wild crab with a large crab, and the local people call it sturgeon

2. The crab pincers

3 are also local high-grade sorghum liquor, and you can also use carved wine or other white wine

4 ginger to cut large pieces

5 tools for cutting crabs, bone cutters and hammers

6. Brush the crabs clean, swing the hammer with a knife in your left hand, and split the big crabs, and you should also use crab pincers. My wild crab is really ... super hard.

7 side section

8 pot, put oil code on ginger slices, and heat the oil pan

9 as shown in the figure, put the side section on ginger slices (be careful not to burn)

1 and fry until the crab becomes discolored, add appropriate amount of sorghum wine, cover the pot, and simmer for 2 minutes (small crabs can save time)

11 and cook until the dried crab paste is browned.

12 Crab pliers have a lot of meat!

13 eat while it's hot!