2. The practice of spicy crab:
(1) Crabs must be fresh and fresh. Brush the surface of crabs with a small brush and put them in a basin for later use (dead crabs not only taste bad, but are mostly empty shells).
(2) Pour half a bowl of white wine, find a lid to cover the basin, and let the crab die drunk in this white wine! It will take about 20 minutes.
(3) After 20 minutes, take a look at the lid. If the crab has basically stopped moving, or has no strength to move, you can take it out and wash it with clean water.
(4) Take a pair of kitchen scissors, cut off the small lid of the abdomen, cut off the genitals, pull out the crab intestines and throw them away, and then cut off the two big feet. Bigfoot is not easy to taste, so you can crack it with the back of a knife.
(5) Then open the crab's shell, and the crab belly in the shell will be cut out with scissors.
(6) After washing in the fifth step, put it in a basin and wash it slowly. Never rinse directly with water, or you will wash away crab roe and crab paste.
(7) Finally, cut the crab in half with a knife.
(8) Add a little sugar, white pepper, salt and a little beer into the prepared crab, stir them all evenly, and set aside to marinate for a while.
(9) Now prepare the ingredients. Pixian watercress needs to be chopped.
(10) Stir 1 teaspoon of white pepper, 1 teaspoon of light soy sauce and 1/2 teaspoon of aged vinegar evenly, and cut shallots and scallions into large particles.
(1 1) Drain the oil in the pan before heating.
(12) Dip the freshly prepared crab in starch, especially at the incision, and shake off the excess starch.
(13) When the oil is hot, add crabs and fry until golden brown.
(14) The crab cover should also be fried.
(15) Take out the fried crabs for later use.
(16) When frying crabs in the pot, leave some oil, then add garlic, dried peppers, shredded ginger, fragrant leaves, star anise and pepper to fry until fragrant.
(17) Finally, add Pixian bean paste and stir-fry red oil.
(18) Put the crab and the crystal sugar together and stir well.
(19) Add the shallots, pour in the previous seasoning juice, stir-fry evenly, and get a fragrance.
(20) Pour another half can of beer.
(2 1) Bring them to a boil, turn down the heat, cover them and simmer.
(22) When you see that the juice in the pot is only half, enlarge the green. Fire and collect the juice. Don't burn it. You can save some soup then.
(23) Before the last pot, you can taste it. If the salt is not enough, you can add more. If you like chicken essence, you can add a little at this time. Stir well and you can cook.