How to cook crab stewed with wine and its efficacy

Although crabs are delicious, few people cook them themselves. Some people only know how to boil crabs or steam crabs. Little do people know that even a simple boiled crab requires adding a lot of seasonings to remove the fishy smell. In addition to these methods, you can also cook hairy crabs with rice wine. This article introduces the detailed methods of cooking hairy crabs as well as various cleaning methods and precautions before cooking crabs. If you don’t know how, let’s take a look.

Cooked hairy crab with rice wine

Materials

Material

Dosage

Ginger

150ml rice wine

3 cloves of garlic

onion

20g salt

practice

1. Soak the hairy crabs in water for half an hour and then clean them with a brush.

2. Put the hairy crabs in the pot and add water to cover half of the crabs.

3. Pour in 150ml of rice wine (I have three hairy crabs, this is up to you)

4. Add ginger, onion, star anise, pepper and other ingredients

5. After the water boils, cook on medium heat for another 10-12 minutes.

6. Add minced ginger, minced garlic and sugar to vinegar as a dipping sauce

1. Crabs are salty and cold in nature, and they are scavengers, so when eating them, they must be dipped in ginger vinegar to dispel the cold and kill bacteria. They should not be eaten alone;

2. The gills, sandbags, and internal organs of crabs contain a lot of bacteria and toxins, so they must be removed when eating;

3. Drunken crabs or pickled crabs that are not fully cooked should not be eaten. They should be steamed and cooked thoroughly before eating. Cooked crabs that have been stored for too long should not be eaten. They should not be eaten with tea. Do not drink tea while eating crabs or within 1 hour after eating crabs. Crabs are fat when persimmons are ripe, so be careful not to eat crabs and persimmons together.

4. When choosing crabs, you should pay attention to the following: they must be alive and flexible. After you turn the crab over with your hands, it should be able to turn over immediately. Good crabs should be able to spit out foam and make noises.

5. Crab cleaning: first pour a small amount of white wine into the crab bucket to remove the fishy smell, wait for the crab to faint, then use the back of the spatula to knock the crab unconscious, quickly grab its back with your hands, and use a brush to brush the crab's abdomen, which has become flat, leaving no corners, check that there is no silt, then throw it into another bucket and rinse it with clean water;

6. Avoid eating raw or undercooked crabs. Although there is a saying among the people that crabs and shrimps can be eaten raw, this is not advisable.

7. Crab meat is delicious and nutritious, but dead crabs should not be eaten. Because crabs like to eat animal carcasses and other decaying substances, their gastrointestinal tracts often carry pathogenic bacteria and toxic substances. Once they die, these bacteria will multiply in large numbers. In addition, crabs contain more histidine, which is easily decomposed and can produce histamine and histamine-like substances under the action of decarboxylase. Especially when crabs die, histidine decomposes more quickly. The longer the crabs have been dead, the more histamine accumulates in their bodies. When the histamine accumulates to a certain amount, it will cause poisoning.