Ingredients: 2 crabs, celery, green bamboo shoots and lotus roots.
Seasoning: 30 pieces of dried pepper, seafood sauce 15g, cooking wine 3g, 30 pieces of pepper, seafood sauce, fragrant leaves, cinnamon, star anise, onion, ginger and garlic.
The way to taste? Specific practices
1. Wash the crabs, chop them, pat them loose with the back of a knife, and slice the onions, ginger and garlic.
2. Put the dried peppers and prickly ash into the pot, bake them on low fire, pour them on the chopping board, dry them, and chop them into knife-edge peppers. Take some dried peppers, cook them in water, take them out and chop them into seed peppers.
3. When the pan is on fire, pour in rapeseed oil and heat it. When the oil temperature is lowered, add onion, ginger, garlic and seed pepper, stir-fry red oil, add seafood sauce, soy sauce, cooking wine, salt, cinnamon, star anise and pepper, stir-fry all seasonings, then pour in crab, add a little boiling water, cover and stew for 5 minutes, and then pour in lotus root in turn after 5 minutes.
1. About choosing crabs?
A: The best choice is spicy crab and Portunus trituberculatus. When choosing, you should pick crabs with bright surfaces, which are faster to climb and heavier to pick up.
2. About the treatment of rapeseed oil?
Answer: Rapeseed oil can be heated to the point of smoking in advance, and then dried, which can remove some off-flavor of rapeseed oil, and the fried crab tastes delicious.
3. About the use of seafood sauce?
A: Because sea crabs are used, adding seafood sauce can force out the flavor of crabs. In addition, the side dishes must be placed neatly, and more ginger slices can be put, because crabs and ginger slices can be well neutralized.