blue crab

1000g

condiments

oil

Proper amount

salt

Proper amount

Pi County Douban

Proper amount

Salted bean paste

Proper amount

Cooking wine

Proper amount

Chinese hard liquor

Proper amount

Light soy sauce

Proper amount

starch

Proper amount

peanut

Proper amount

Red pepper

Proper amount

Sichuan pepper

1 small handle

Welsh onion

1 root

energy

5 tablets

garlic

8 petals

Mircia

1 tablet

Star Anise

1

cinnamon

1 segment

step

1. Wash the blue crab, shell and remove gills. Although the shell is of little use, don't throw it away, mainly for good looks.

2. Cut the crab in half, and then break the pliers with the back of a knife or a small hammer.

3. Medium fire, add a lot of oil to the pot, dip the crab's knife section in starch, and then put it in the pot to fry.

4. Fry until golden brown, and then take out the pan. So is fried crab shells. I use pan, so I can use less oil.

5. Filter the fried crab oil and pour it back into the pot. If you are lazy, you don't have to filter. If you pour too much oil when frying, remember to pour some out.

6. Turn on a small fire, pour in peanuts, stir fry constantly, and you will hear a crackling sound. When the cracking sound gradually decreases, take it out of the pot for use. Just put the oil in the pot and don't move.

7. Turn on a small fire, directly add dried pepper and pepper to the fried peanut oil, stir-fry until fragrant, add bean paste and yellow sauce, then add other seasonings and stir-fry for about 2 minutes.

The sweetness of yellow sauce can neutralize the salty and spicy taste of bean paste, and make the sauce richer.

Add a proper amount of salt (just a little, the sauce itself is very salty), soy sauce, cooking wine, white wine, or a small amount of water. Stir well.

8. Turn to high heat, add the fried crab roe and crab shell, and stir fry quickly until the soup is evenly wrapped around the crab. Stir-fry on low heat for about 3 minutes.

9. Add the fried peanuts and stir well, then put them on the plate and call it a day.

10. Although it is a very heavy dish, the flavor and moisture of crab meat are well locked because the incision is dipped in starch when frying crab roe.

1 1. Therefore, although it looks salty and spicy when eaten, the crab meat is still white, tender and sweet after opening, which will not destroy the taste of crab meat at all.