Introduction of spicy crab
Spicy crab is a classic traditional dish in Sichuan province, belonging to Sichuan cuisine. Generally, meat crabs are used as a supplement to dishes made of onions, ginger, peppers and dried peppers. This dish is fragrant, spicy, fresh, crisp, delicious and nutritious. In the southern coastal areas, this dish has been improved. The crabs selected can be Portunus, lake crab or Eriocheir sinensis. In order to make it more tasty, the crabs selected should not be too large, generally 2 to 3 Liang is the best.
The method is to put the meat crab in a vessel and add a proper amount of white wine. When the crab is drunk, remove the gills, stomach and intestines and cut them into pieces. Wash the onion and ginger, cut the onion into pieces, cut the ginger into pieces, ignite the oil in a pan, add the pepper when the oil is 30% hot, add the ginger slices, onion slices and crab pieces, and pour in cooking wine, vinegar, sugar and salt. Stir-fry and eat. This dish is fragrant, spicy, fresh, crisp, delicious and nutritious.