Chili crab is the national dish of Singapore. Everyone who goes to Singapore usually orders this dish, which is served in almost every restaurant in China. Chili crabs taste sweet and sour, sweet and spicy, and the most important thing is that the meat of crabs retains the characteristics of freshness and tenderness.

material

Ingredients: 1 big crab (preferably meat crab).

Ingredients: ginger slices, garlic and onion.

Seasoning: soy sauce, salt, sugar, garlic hot sauce, tomato sauce, chicken essence, etc.

working methods

1。 Clean the crabs, chop them into large pieces, and smash them with crab tongs. Drop dry water in a basin, sprinkle some salt and cooking wine to remove the fishy smell.

2。 Heat an oil pan (the amount of oil is twice that of cooking oil), add a lot of ginger slices and garlic, add crabs and stir fry for a few minutes or so (turn them gently, don't let the meat fall off), and when the crabs turn red, add chopped green onion and stir fry for a while. At this time, you can remove ginger slices, garlic, etc. )

3。 Add 1-2 tablespoons tomato sauce and Chili sauce and stir fry. Add other seasonings and sugar, and add water to taste.

4。 Put the crab on the plate and leave the sauce in the pot. At this time, beat the eggs in the sauce (don't break them up), put them in the pot and keep stirring in one direction to beat the eggs into a paste. Finally, pour the sauce on the crab and cover it.

Instant success

skill

1。 When choosing crabs, try to choose the kind with thick meat, because you need to stir fry, so as to keep the meat fresh and tender.

2。 There is too much sauce, and almost a big bowl of fried sauce should be left. Singaporeans like to eat steamed bread with crab and Chili sauce, which is very delicious.