Spicy crab is a classic traditional dish in Sichuan province, which belongs to Sichuan cuisine series. Here is a method of spicy crab.
1, preparation ingredients: 600g of crab, 0/00g of onion/kloc, 4 green and red peppers, 0/50g of green garlic/kloc, and 0/00g of celery/kloc. Preparation of auxiliary materials: oil, salt, soy sauce, cooking wine, raw flour, balsamic vinegar, ginger, chicken essence, pepper, Pixian bean paste and dried pepper, all of which are prepared according to personal taste.
2. Keep 3 crabs in light salt water for half a day, spit out the sediment, and then poke the crabs to death with chopsticks. Brush the crabs with a toothbrush and rinse them with running water.
3. Each crab is chopped into 4 pieces, and the crab claw is cracked with a knife.
4. Mix the crabs with proper amount of salt and raw flour.
5. Cut the prepared ingredients such as pepper, ginger onion, green garlic and onion for later use.
6. Add oil to the pot and heat it to 70%. Fry the crab until it turns red. Set it aside.
7. Leave the bottom oil in the pot, add ginger, garlic and some onions, and stir-fry dried peppers and peppers.
8. Add Pixian bean paste and saute until fragrant, and put the fried crab back into the pot.
9. Stir-fry the materials in the pot such as crab and spicy bean paste evenly, add the remaining materials such as celery, pepper and onion, and stir-fry evenly.
10, stir-fry well, add light soy sauce, add cooking wine, add appropriate amount of water to stew, add salt, chicken essence and balsamic vinegar to stir-fry well before taking out the pan, and use water starch to thicken it.
1 1, the fragrant spicy crab is finished.
Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis. Crabs are cold, so stop eating them in moderation. The gills, sandbags and internal organs of crabs contain a lot of bacteria and toxins, which must be removed when eating. Dead crabs will have a lot of bacteria, so don't eat dead crabs.