Three-spurred crabSoft-shelled crabAlso known as soft-shelled crabs, white crabs, these are important economic crabs along China's coast, and one of China's most popular and exported products. Three-spurred crabs are popular due to their meat, rich fat content, and delicious flavor, as well as their nutritional value.

Cooking method: SteamingNeeded

Ingredients1000g of three-spurred crab

Sichuan peppercornsSalt, scallions, bay leaves,GingerTo taste.Cooking steps

1. Wash the fresh

crabsafter a few days.2. Add appropriate amount of water to the pot, add Sichuan peppercorns and bay leaves.

3. Place on a steamer, place the crabs on the steamer with the belly facing up, and add some salt.

4. Cover the pot and steam for about 15 minutes.

5. Serve the steamed crabs with sauce

Vinegarsauce, and enjoy.Tips

When eating crabs, add sauce with fresh ginger to neutralize the coolness of the crabs.

Cooking introduction: Stir-fried three-spurred crabs

Needed ingredients

Soft-shelled crabs, oil, salt, scallions, ginger, rice wine,

Light soy sauceTo taste.Cooking steps

1. Wash and chop the crabs.

2. Add appropriate amount of oil to the pot, heat, and stir-fry the soft-shelled crabs.

3. Add rice wine, salt, and stir-fry until evenly mixed. Add appropriate amount of water, scallions, and ginger and cook for 5 minutes.

4. Finally, add light soy sauce and stir-fry for 2 minutes before serving.

Home-style cooking with three-spurred crabs: Seafood

PorridgeNeeded ingredients

200g of rice

1 soft-shelled crab, 2 small eyed fish,10 prawns,50g of scallops,1000g of stock, rice wine, salt,black pepper, sugar,chicken powder, gingerTo taste.Cooking steps1. Wash the small eyed fish thoroughly, cut into small pieces, wash the prawns, remove the beards, and try to remove the shrimp line, and thaw the scallops.2. Remove the claws from the soft-shelled crabs, wash them, open the crab shell, remove the black membrane, and remove the internal organs. Place in a bowl and marinate with rice wine.3. Wash the rice, add to the pot, drain the water, pour in the stock, add a few slices of ginger, and cook for 30 minutes. Then, cut the crab body in half and add it to the pot. Add the crab claws, small eyed fish, scallops, prawns, in order. Add a little rice wine, sugar, and salt, and continue to cook over low heat for 10-15 minutes.4. Do not overcook the seafood, as the meat will lose its flavor and freshness if cooked for too long. Cook for 10-15 minutes and then turn off the heat. Sprinkle with a little

black pepper, chicken powder, chopped herbs, and chopped green onions, and mix well before serving.

Tips

If you don't use scallops, but buy dried scallops from the supermarket, soak them and add them. The flavor will be even more delicious.

3, Wash the rice thoroughly, put it in a pot, drain the water, add the broth, and add a few slices of ginger. Simmer for 30 minutes, then add the crab body, crab claws, eyes, fresh shrimp, and clams. Add a small amount of rice wine, sugar, and salt, and continue to simmer over low heat for 10-15 minutes.

4, Do not overcook the seafood; if it's overcooked, the meat will lose its flavor. Cook for 10-15 minutes and then turn off the heat. Sprinkle with a small amount ofblack pepperpowder, chicken powder, chopped herbs, and chopped green onions. Mix well and serve.

Tips

If you don't use fresh clams, but instead usedried clamsthat you bought and soaked, the flavor will be even better.