In daily life, the most common type is the river crab, also known as freshwater crab or hairy crab. These crabs primarily grow in freshwater environments. One of the most famous types is the Yangcheng Lake hairy crab, which is known for its plump flesh and large size.
Spicy River Crab Recipe
Ingredients:
4 river crabs, 10 dried chili peppers, 50g scallions, 50g ginger, 50g garlic, 5g Sichuan peppercorns, 1 tablespoon of garlic chili paste, 1 tablespoon of seafood sauce, 150ml of huangjiu (rice wine), 10g chicken bouillon, 4 tablespoons of soy sauce, 100ml of baijiu (Chinese white liquor).
Instructions:
1. Place the river crabs in a clean container, add an appropriate amount of water, pour in 100ml of Erguotou liquor, cover with a lid, and let them sit for 20-50 minutes.
2. Once the crabs are no longer aggressive, brush them clean and cut them in half with a kitchen knife.
3. Quickly coat the cut sides with dry cornstarch.
4. Heat an appropriate amount of oil in a pan, and when it reaches about 50% heat, place the crabs cut-side down into the oil.
5. Fry on low heat for 3 minutes, flipping once.
6. In a cool pan with cool oil, add the Sichuan peppercorns and fry for 2 minutes over low heat. Then add the scallions, ginger, garlic, and red pepper, and continue to fry for another 3 minutes over low heat.
7. Add the garlic chili paste, seafood sauce, huangjiu, chicken bouillon, and soy sauce. No additional salt is needed because both the chili paste and soy sauce are already salty.
8. Add the fried crabs and stir-fry until evenly coated before serving.
River Crab and Tofu Soup Recipe
Ingredients:
400g river crabs, 200g silken tofu, 30g carrot, 1 tablespoon of huangjiu, less than half a teaspoon of monosodium glutamate, salt to taste, less than half a teaspoon of white pepper powder, and an appropriate amount of scallions and ginger.
Instructions:
1. Clean the river crabs and cut them in half with a knife.
2. Cut the tofu into thick slices, peel and slice the carrot, and chop the scallions and ginger.
3. Heat oil in a pot, then add the scallions and ginger to stir-fry until fragrant.
4. Add the river crabs and carrots, stir-fry for 2 minutes, then pour in the huangjiu.
5. Add enough water to the pot, along with salt, bring to a boil over high heat, then simmer for 10 minutes.
6. Finally, add the tofu and cook for another 3 minutes. Season with white pepper and monosodium glutamate before serving.
Tips:
1. Do not overcook the tofu to keep it tender.
2. Cooking the river crabs for a longer time will make the broth more flavorful.
Crab Fragrant Fried Noodles Recipe
Ingredients:
Half a river crab, 50g pork, 3 shiitake mushrooms, 1 tablespoon of sweet bean sauce, half a teaspoon of chicken bouillon, a sprinkle of sesame seeds, and an appropriate amount of sugar.
Instructions:
1. Clean the crab and cut it in half lengthwise.
2. Wash the shiitake mushrooms, pork, and ginger, then mince them.
3. Heat oil in a pan, then add the minced ginger and stir-fry until fragrant. Add the minced shiitake mushrooms and pork and stir-fry until they change color.
4. Add the sweet bean sauce, chicken bouillon, and sugar, stir-fry until evenly mixed, then remove from heat.
5. Place the prepared crab and meat mixture in a steamer and steam over high heat for 15 minutes.
6. Cook egg noodles, drain, and set aside.
7. Pour the steamed crab sauce over the cooked noodles, garnish with roasted sesame seeds and chopped coriander, and serve.