Recipe Introduction

Before frying the crab legs, you can tap them to make some cracks. After frying, they will be easier to peel and eat.

Ingredients

500g crab legs, 1 green onion, 1 chili, 10g minced garlic, 10g minced ginger, 20g nine-story pagoda, 1/4 tsp salt, chicken powder 1/4 tsp, 1/2 tsp sugar, 1/2 tbsp Shacha sauce, 1 tsp black vinegar, 1 tbsp rice wine, 3 tbsp water, 2 tbsp oil

Method

1. Wash the crab legs, drain and set aside.

2. Cut the green onions into sections; slice the peppers; pick the young leaves from the nine-layer pagoda and set aside.

3. Heat a pot, add oil, minced garlic, minced ginger, chili flakes from step 2 and green onions from step 2, stir-fry until fragrant, then add crab legs from step 1 and other seasonings and stir-fry Cook for a few times, cover the pot and simmer for about 1 minute.

4. Open the lid of the pot, put in the nine-story tower, and stir-fry quickly