Raw materials: 2 crabs, green peppers, red peppers, black beans, peppercorns, star anise, green onions, ginger, garlic, salt, sugar, chicken essence, dark soy sauce, cooking wine, cornstarch.

Practice:

1, first of all, the crab brush clean, shell uncovered to remove the respiratory organs. Green and red pepper sliced, green onion cut into sections, ginger and garlic sliced and spare.

2, the pan under the oil, eighty percent of the heat plus edamame stir-fried, and then add peppers, star anise, green onions, ginger, garlic burst incense.

Then put the crab, add wine stir fry two or three minutes, put the green and red pepper slices, add salt, sugar, chicken essence, soy sauce continue to stir fry.

This time if the pot is relatively dry you can melt a little bit of raw flour water. Stir fry for another five minutes to start.

Fried spicy crab is the most critical frying red oil. It is said that some stores also sell this red oil, up to ten dollars a catty, can be said to be the trade to the extreme.

Fried red oil, by and large, to choose a good lantern pepper, first boiled in water for about ten minutes, and then fished out, with a pulverizer into powder, and then add a good stock, according to the ratio of 1:1 and finally add salad oil in the frying pan, the temperature of the oil burned to three percent hot, pouring into the ginger paste, dai mai, mazepepper, ginger, white kou, sesame, scallions and so on, fried to the thick incense can be overflowed. Don't forget to add some chili oil when copying.