Salt-baked hairy crab---make the crab roe more mellow

Overview

The weather has really gotten colder. It dropped from 24 or 5 degrees a few days ago to 11 degrees. It was also raining and wet. I really don’t want to get out of bed every morning when I lie under the quilt. There happened to be a few hairy crabs in the refrigerator, and the weather was so cold today, so I decided to take them out and bake them to eat. Haha, on such a cold day, I could warm a pot of rice wine and eat a few hairy crabs. Life is really comfortable... This time, I baked the hairy crabs with salt. The crab roe tastes more mellow, especially when the crab cover is opened. There is no need to add any seasonings, the original flavor is perfect, just like the Ming Dynasty writer Zhang Dai said that eating hairy crabs does not add vinegar and salt and has all five flavors.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• summer recipes
• autumn recipes
• farm food
• lunch
• hairy crab
• coarse-grained sea salt

Ingredients

Steps

1. 1 Get the materials ready.

   

2. 2 Brush the hairy crabs clean with a toothbrush.

   

3. 3 Drain the water and wrap in tin foil.

   

4. 4 Wrap it as tightly as possible.

   

5. 5 Clean the pot, heat it and add sea salt.

   

6. 6 Use a spatula to stir-fry repeatedly. When the sea salt is very hot and dry, stir the salt to the side, put the wrapped hairy crabs in, and then cover it with salt.

   

7. 7 Cover the pot and cook on low heat for about 10 minutes.

   

8. 8 Turn off the heat when you smell the aroma of crab, and use the remaining heat of the salt to simmer for 10 minutes.

   

9. 9 Breaking open the crab lid, it smells delicious. The crab roe is so mouth-watering....