Main Ingredients

3~4 pike crabs

Side Dishes

Scallions, Ginger, Garlic, Dried Chili Peppers

Seasonings

Marinade (2 spoons of cooking wine/cooking salt), 1 spoon of black beans, 2 spoons of light soy sauce, breadcrumbs, cornstarch

How to do it

Wash the pike crabs well, open the shells and remove the black intestines and gills from the middle. The crab shells should be broken open and the black intestines and gills removed from the middle, then cut in half from the center and subdivided into several pieces along the crab legs, add cooking wine and a little salt to marinate and taste, and then put on a plate for later use.

Preparing the ingredients for the typhoon shelter dish, finely chop the garlic, ginger and green onion into small pieces and put them in a bowl, add a tablespoon of cooking oil and soak them well, then chop the remaining green onion and dried chili pepper and set aside.

Use a small milk pan to fry pike crabs, add a small amount of oil in half a pot, dip the marinated pike crabs evenly in cornstarch, and when the oil in the pot is hot, gently lower the pike crabs into the frying pan with the oil on the surface, and then fry the pike crabs on medium-high heat until the shells are ripe and reddish in color, and then fry them up to a crispy state, so that you can fish them out, and don't pour out the oil in the pot.

Get another pot and heat it up, pour the blended typhoon shelter ingredients into the pot with the oil, dry stir fry the garlic over low heat, add the dried chili peppers and green onions to the pot, add another tablespoon of oil for deep frying pike crabs and stir fry the oil for the proper heat and aroma.

After the oil is hot, add breadcrumbs and stir-fry until the crusts are golden brown, then add the fried crabs into the pan and stir-fry, add soy sauce to adjust the salty taste, toss evenly and then turn off the fire, even the breadcrumbs together with the shovel out of the plate, the aroma is already mouth-watering, do not want to steam, then come to the plate of fried dishes!

Conclusion

The first point, with the crab stir-fry and steaming practice is not the same as the need to slaughter, after the shell, crab gills and viscera must be removed, because they are not edible.

The second point is that the temperature of the oil used for deep-frying crabs must be 7 to 8 degrees, and the test is: if the chopsticks are placed in the frying pan and small bubbles appear, the oil temperature is sufficient because it is necessary to use high temperature to let the crabs cook through quickly.

The third point, deep-fried crabs before dipping a little cornstarch, can make the crab shell more crispy, in the down into the frying pan, but also need to pay attention to will splash frying oil.

The 4th point, the breadcrumbs try to pick large granular, do out of the style more beautiful and good-looking!