Practice: Heat the pot on a big fire, and then pour in a proper amount of blending oil. When the oil is heated to 60%, add dried chili and pepper, then add ginger and garlic when the chili and pepper are stir-fried, stir-fry crayfish in the pot, add salt, monosodium glutamate, chicken essence and pepper when the crayfish and spices are fragrant, and stir-fry with yellow wine. Load the plate!
3 crabs (weighing about 1000- 1200g)
Onion 10cm (about 25g)
Garlic 6-8 petals
Dried ginger1(4cm2)
Pixian watercress 1 tablespoon (15g)
30 dried peppers
Zanthoxylum bungeanum 15g
Fried (or dry fried) 50 peanuts.
Stir-fried sesame 1 tablespoon (15g)
2 parsley
The actual consumption of two bowls (500ml) of oil is 45ml.
2 teaspoons of soy sauce (10 ml)
2 tablespoons yellow rice wine (30 ml)
Salt 1 teaspoon (5g)
Sugar 1 tablespoon (15g)
Chicken essence 1 teaspoon (5g)
White pepper 1 teaspoon (5g)
2 tablespoons dry starch (30g)
working methods
1. Cut the onion into sections, remove the roots of the garlic cloves and pat with the back of the knife. Peel and slice dried ginger.
2. Uncover the crab cover, remove the rice comb and cyst, cut into pieces, dip in dry starch, fry for 3 minutes, and take out.
3. Heat 2 tablespoons (30ml) of oil in wok with high fire, stir-fry fragrant pepper and dried pepper with low fire, and then stir-fry onion, garlic cloves and ginger slices with high fire several times.
4. Stir-fry the red oil in Pixian watercress, add the fried crab pieces, and add yellow wine, soy sauce and salt.
5. Simmer for 5 minutes on medium heat, drain the juice, sprinkle with chicken essence and white pepper and mix well.
6. put it in a hot pot or soup plate, then sprinkle with peanuts and cooked sesame seeds.