Shrimp 1 kg/crab

1 dried red pepper

ginger slice

garlic

Sichuan pepper

starch

yellow rice wine

salt

Light soy sauce

Sugary food

Recipe practice:

1. Laoganma Douchi, Jiang Mo and minced garlic are soaked in sesame oil for one hour.

2. During this period, we cleaned crabs and removed gills and tails. Divide it into six parts (I can handle it directly, because it has been washed and steamed before) for later use.

3. Add a small amount of yellow rice wine (or white wine) and marinate for a few minutes, so that the finished product will be more fragrant ~ and some odor will be removed. Spread a layer of starch evenly on the meat crab.

4. Heat oil in the pot, add peeled garlic cloves, fry until golden brown, and take out. Fry the pulped crab meat in oil for about 3 minutes, and then take it out.

5. Stir-fry fragrant green peppers and dried peppers with the remaining oil in the pot, soak the seasoning in 1 for one hour, and continue to stir fry with low heat.

6. Add a spoonful of salt and sugar (or according to your own taste), cook some yellow wine (white wine) to taste, pour in soy sauce, and finally add fried crabs and stir fry 1 minute to taste.