The Chilli Crab is different from the nationally loved Spicy Crab in a number of ways; it is not an overbearingly spicy dish with lots of spices to numb the mouth and tongue. Instead, it is made with Singapore's unique chili peppers, pickled plum sauce, tomato sauce and egg wash simmered together with the crab. In the mouth is a light sweet and sour, completely set off the sweet original flavor of the crab meat; and then inhale the juice in the crab meat, is gently light with a mild spicy, even if it is not a spicy people can also be glad to accept.
Chili Crab
Main
Green Crab 2 3 persons
Supplementothers
Tomatoes 2? 1 egg? onion3pcs? garlic 4? Millet Peppers 5
How to Make Chili Crab
Steps step
1
Insert the paste crab into the heart with chopsticks (omit the picture for this process), wait for a few minutes and then remove the umbilical cord part of the paste crab
Steps step
2
Use the sharp kitchen shears to cut along the mouth part of the crab slightly, and then open the crab shell
Step step
3
Remove all the crab gills, heart and stomach
Step step
4
Put it under running water to wash it clean
Step step
5
Slice the body of the crab into two halves, and coat them with cornstarch. Crack the large pincers with the back of a knife to break a few small openings for easier flavor
Step step
6
Small onion, garlic, ginger, and chili peppers are chopped separately
Step step
7
In a pot of oil, sauté and simmer the freshly diced tomatoes to make a tomato sauce
Step step
Step step
Step step
Step step
Step Step step
8
In a large pan, add 4 tablespoons of oil and sauté the chopped ingredients in 6. Stir fry the crab body in the remaining oil
step
10
Stir fry the crab shells
step
Step
11
Stir fry the crab shells on the edge of the wok. Add a spoonful of cooking wine
Step
12
Add the simmering tomato sauce, and a spoonful of bottled ketchup for color
Step
13
Put in 5 grams of sugar
Step
14
Add two tablespoons of chili sauce
Add the crab shells to the pan. >Add two tablespoons of chili sauce
stepstep
15
Stir fry evenly and then you can add the right amount of water (the amount of water does not need to be too much, in the crab two-thirds of the way can be)
stepstep
16
Bring to a rolling boil over high heat and then cover the pan with a lid, then simmer for about 10 minutes (when the water boils turn the heat down to low)
step
17
Cooked soup gradually thick, this time you can prepare a small bowl of water starch
step
18
Pour the gravy into the pot, stirring constantly, which can make the soup thicker
step
19
and then Pour in the beaten egg
Step by step
20
Do not stir too quickly so as not to affect the original flavor of the soup, and then turn off the heat when it comes to a rolling boil again. Remember to drizzle each piece of crab with the soup
These are the best ways to make the crab more flavorful.