Spicy Chinese mitten crab
Prepare the ingredients: 4 hairy crabs, lotus root 1 knot, garlic rice 1 piece, broccoli 1 chop, 6 dried peppers, a piece of ginger, scallion 1 root, flour100g.
1, clean the hairy crabs, and then cut off the big pliers and feet.
2. Peel the lotus root and slice it. Wash the broccoli and break it into small flowers. Cut the hairy crab into two halves. Cut the dried pepper into sections. Slice the ginger and chop the garlic.
3. Heat half a pot of water in a pot, add half a spoonful of oil and a spoonful of salt. After heating, put broccoli and lotus root in boiling water, then take them out and drain them for later use.
4. Dip the cross section with crab roe into flour.
5. Pour an appropriate amount of oil into the pot. After heating, fry the flour-stained side down and solidify it, so that the flour can seal the crab roe to prevent it from flowing out.
6. Put all the hairy crabs in, stir fry, slightly discolor and put them out for use.
7. Continue to use the bottom oil of fried hairy crabs, heat it and add 2 spoonfuls of bean paste.
8. Pour in the aniseed and green onions and stir fry together.
9. Then pour in broccoli and lotus root and stir fry 1 min.
10, pour the hairy crabs in and continue to stir-fry until the shells turn orange, then take out the pot.
material
Two Chinese mittens
30 grams of plum
Ginger piece
Super fresh soy sauce 500ml.
Old carved flowers 100 ml
One piece of cinnamon
Three octagons
Half a lemon
Four rice peppers
Practice steps
1, put all the ingredients except hairy crabs, lemons and rice peppers into a milk pot, boil and simmer for ten minutes.
2. Pour the boiled sauce into the crisper, and add fresh-cut lemon slices and rice pepper segments.
3. The hairy crabs are steamed for fifteen minutes and then cooled.
4. Untie the rope and immerse the crab in the sauce of the crisper. Turn over every 12 hours, and you can eat it after 24 hours.
5, if there is no osmanthus wine, use old flower carvings, the effect is slightly inferior, but it is equally delicious.