Autumn is approaching,Chinese mitten crabsare in season, so let's learn how to cook and enjoy these delicious crabs.In this special season, there's nothing better than the tender and juicycrab meat.Cooking Chinese mitten crabs: Steaming

IngredientsPreparation750g Chinese mitten crabs, scallions,

ginger,scallion, garlic,

cilantro,pepper,salt,chili sauce,vinegar,sugar,sesame oil, all to taste.Instructions1. Wash and clean the Chinese mitten crabs;2. Place a pot with an appropriate amount of water on high heat.3. Place the Chinese mitten crabs in a pan.Add scallions, ginger, pepper, and salt, and mix well. Cover the pan and steam for 10 minutes.4. Heat a wok, pour in oil, add scallion, garlic, chili sauce, vinegar, sugar, and sesame oil, and stir-fry to make a sauce.Add an appropriate amount of water and bring to a boil.

5. Place the sauce in a dish, garnish with cilantro, and serve with the crabs.

Cooking Chinese mitten crabs: Sichuan-style Chinese mitten crabsIngredients2 Chinese mitten crabs,scallion,

50g, Sichuan peppercorns,15g garlic, 8g salt,

MSG,2g, 10ml rice wine,

8ml vinegar, 10ml old soy sauce,

15ml cooking oil.

Instructions

1. Wash and clean the Chinese mitten crabs;2. Wash and chop scallions.41. Wash and chop Sichuan peppercorns and garlic.MSG3. Heat a wok, add oil and sauté the garlic and Sichuan peppercorns.

Add rice wine, crabs, Sichuan peppercorns, salt, and vinegar, and stir-fry.

4. Add scallions and stir-fry briefly. Season with MSG and remove from heat.TipsNever eat the crab's heart. There is a white, hexagonal crab heart between the crab's two pincers, which is very cold and constricting.

Also, avoid eating any internal organs, as they accumulate heavy metals and can cause poisoning if eaten in excess.Cooking Chinese mitten crabs: Braised Chinese mitten crabs

Ingredients

500g Chinese mitten crabs,

200g white radish,200g carrot, 10g ginger,

500ml clear soup, 5g salt,chicken powder,

3g.

Instructions1. Wash and clean the Chinese mitten crabs;2. Peel and slice the white radish and carrots.3. Heat a wok, add oil and sauté the ginger.Add the Chinese mitten crabs, white radish, carrots, ginger, and bring to a boil. Reduce the heat and simmer for 15 minutes. Add salt and chicken powder to taste.Cooking Chinese mitten crabs: Chinese mitten crabsIngredients

2 Chinese mitten crabs,

300g glutinous rice,30g lotus root,

20g ham,

20g pork,

5g shrimp,1 piece of dried shiitake mushroom, 15g cooked pork lard,5g rice wine, 20g sesame oil, 1g sugar, 5g minced ginger, 5g pepper.

Instructions

1. Soak shrimp in water until softened;2. Soak shiitake mushroom in water, drain and slice.3. Slice ham, pork, and lotus root.4. Minced ginger.5. Heat a wok, add lotus root and stir-fry until golden and cooked. Remove and set aside.6. In a separate pot, cook glutinous rice until cooked.7. Heat pork lard and sesame oil in a wok, sauté ginger.Add ham, pork, and shiitake mushroom and stir-fry briefly.8. Add cooked glutinous rice, shrimp, rice wine, soy sauce, sugar, ginger, and pepper. Cook over low heat until it forms a sticky rice.9. Place the Chinese mitten crabs in the pot.10. Carefully cut the Chinese mitten crabs to separate them.11. Place the Chinese mitten crabs on top of the sticky rice.12. Steam for 10 minutes.Lard,Stock15g each of MSG, salad oil, and rice wine; 20g of fragrant oil, 1g of white sugar, 5g of minced ginger, and 5g of black pepper.

Method

1. Soak shrimp until softened;Soak and drain shiitake mushrooms, then cut into small pieces;Cut ham and chicken breast into small pieces;Peel and cut yam into small pieces;Finely chop ginger for later use.

2. Fry yam pieces in oil until golden brown and cooked, then drain.Soak glutinous rice in water for 2 hours, rinse thoroughly, and place in a colander. Steam for about 25 minutes until cooked.Transfer to a bowl.3. In a pot, heat lard and fragrant oil, then sauté minced ginger until fragrant. Add ham, shiitake mushroom, and chicken breast pieces and stir-fry briefly.

4. When the meat is cooked, add stock, rice wine,

soy sauce,white sugar, and black pepper. Simmer over low heat, then add yam pieces and cook briefly, before adding glutinous rice. Mix to form glutinous rice.5. When the crabs have stopped moving, remove the ropes that bind them. Wash them thoroughly, then remove the shells, gills, and belly.

5. When the mud crabs are no longer active, carefully remove the ropes binding them, wash them thoroughly, and then remove the shells, gills, and other inedible parts.Cut crab claws into 4 pieces, and beat with a knife to break them apart.

Cut crab bodies into 4 pieces and arrange on top of the sticky rice.