Ingredients: crab 1 green pepper 1 red pepper 1 ginger 3 garlic 6 cloves onion 3 dried peppers about 3 peppers 40 douchi 15g salt 1 teaspoon soy sauce 1 teaspoon sugar 1/2 teaspoon high alcohol 20ml dried.

Production process:

1. After the crab is cleaned, pour the white wine into the crab's mouth and open it after 20 minutes.

2. Grab the crab shell, press the crab pliers aside with a knife, then hold the crab shell obliquely with your hand and break it hard, and the crab shell will open. Remove the crab cheeks, cut them into large pieces, and pat the pliers gently with the back of the knife.

3. After the crabs are cleaned, sprinkle some dry starch on them. When the oil temperature is 60%, add crabs and fry for about 1.5 minutes. When the crab turns red, it can be taken out.

4. Leave a little oil in the pot and heat it on high fire. When the oil is 40% hot, add garlic cloves and change to medium-low heat. Garlic is slightly Huang Shi, and Pixian bean paste, lobster sauce, pepper, dried pepper, onion and ginger are added in turn. Stir-fry the scent, pour in the fried crab, and then add water, salt, soy sauce and sugar.

5. Tips:

A, choose crabs to be lively and heavy. Since it is a meat crab, the thick shell of pliers is not necessarily cost-effective, but it is better to be plump. Be careful when you break the crab shell. Don't smash the crab pliers too much, just a little.

B, before killing crabs, it is best to let crabs drink some spirits first. Use a small spoon and feed half a spoon of brandy. After drinking this crab for a period of time, its meat has a little wine smell, which is easier to handle when it is slaughtered.

Ingredients: 500g fresh crab, pepper 10g, chili oil 15g, coriander 5g, salt 34, ginger 10g, sugar 5g, cooking wine 10g, cooked sesame 5g and rice flour 5g.

Production process:

1. Wash the meat crab with a brush, remove the crab feet and claws, and break the shell. Note: it is broken from the end of the crab without pliers to the end with pliers. After breaking, wash the internal organs in the cavity, then cut the crab body into four pieces with a knife, break the crab tongs and spicy crabs and put them in a plate.

2. Cut the pepper into small pieces, cut the coriander into sections, wash the ginger and cut into pieces, then sprinkle cooking wine and salt on the meat crab dish, steam it in a steamer for 8 minutes, and turn off the heat.

3, another wok, add Chili oil, add pepper powder and small pepper slices at the same time, stir-fry with low fire, pour steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook the sauce, sprinkle with sesame seeds, and serve.

4, after the plate, you can use chopsticks to clip the crab back to its original state and sprinkle a little parsley.