Small river crab spicy crispy, even the shell can be eaten Oh, wine and rice as a snack, super versatile it ~

Materials

Main ingredients: river crab moderate amount of cooking wine moderate amount of starch moderate amount of red chili pepper, green chili pepper moderate amount;

Supplementary materials: pepper moderate amount, soy sauce moderate amount of onion moderate amount of ginger moderate amount of garlic moderate amount of rice vinegar a small spoon

Spicy small River Crab

1

Prepared onion, ginger, garlic and fresh chili peppers chopped separately

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2

Bought back the small river crab clean

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3

Shredded, the crab pincer with a knife, easy to taste

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Shredded, crab pincer with a knife, easy to taste

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4

Coated with appropriate amount of cornstarch, sprinkle a little salt and mix well

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5

Heat the oil in the pot, boil to 70% heat, put in the river crab frying

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6

Brown to be ready, fish out to control the oil

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6

Control oil Click to enter image description

7

Heat a little oil in a wok

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8

Stir in the dried chili peppers, peppercorns, and chili sauce, and stir-fry to release the fragrance

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9

Add fresh chili peppers and onion, ginger, and garlic, and continue to stir-fry

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10

A moderate amount of soy sauce

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11

A small amount of seasoning wine to taste

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12

Stir fry on high heat to evenly remove from the pan

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Spicy and flavorful, the shell is crispy~

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Tips

Crab over the oil can lock the juice, and will not fry the meat dry