Salt crabs
By VicentaLakin
It's really getting colder, dropping to 11 degrees at 24, 5 degrees in the previous few days and raining, wet. I don't really want to get up in bed every morning. It's just a couple of big crabs in the fridge, and it's cold today, and the fish have decided to take it out for food, and, uh, it's cold for a pot of yellow wine and some big crabs, and it's really nice to have life this time, with salt, with salt, with the big crabs, with a thicker crab mouth, especially at the moment when the crab caps are pulled, the crab snorts, the ointment is full, and it's very tempting. It doesn't have to be a saucer, but it's perfect, as Ming literary Zhang Tai said, "It's all good without the salt."。
Recipe Recommendations
- hairy crabs of 4
- coarse sea salt 1500 grams
Steps for Salt crabs
1
Get the material ready。
2
The crabs were washed clean with toothbrushes。
3
Boiled water, wrapped in tin paper。
4
Try to be as tight as possible。
5
Clean the pot, heat it and add sea salt。
6
When the salt is made hot and dry, with the shovels, the salt is dialed towards the side, the crabs are packed and buried with salt。
7
Cover the pan and fire in about 10 minutes。
8
The smell of crab shuts down and uses the salt's remaining temperature for 10 minutes。
9
Crab caps, Shana, how delicious the crab yellow is.