One breaded crab (800g)

One large red bell pepper

8-10 small red bell peppers

5 slices of ginger

One green onion, finely chopped

1 teaspoon of vinegar

3 teaspoons of cooking wine

4 teaspoons of white wine of 50 degrees or above

2 teaspoons of light soy sauce

Pepper 5 grains

Aromatic leaves and star anise moderate

Oil 30ml

Cooked white sesame seeds decorative

Spicy Breaded Crab

How to prepare the fresh seasoning

Processed fresh seasoning.

Thaw the breaded crab 6 hours in advance at room temperature. Breaded crabs are more difficult to unwrap. I used flower branch scissors to cut it from the center axis and then move it to the sides. A good breaded crab should be full of yellow.

Without flower branch shears you can use a hammer and chisel to cut a slit and then take it apart.

Take off the left and right yolks, being careful to try not to break them. After removing the yolks throw away the gills, stomach and hexagonal crab heart. Remove the crab legs.

Break open the crab claws in reverse, bring out the meat and throw away the empty shells. Cut the crab body along the center axis and remove the intestines.

Big red peppers marinated in salt.

Make a sauce with vinegar, cooking wine, white wine, soy sauce and half a bowl of water.

Sauté the peppercorn dashi in hot pan and cold oil. Stir fry.

Add ginger and chili pepper.

Pour in the crab and stir-fry well. Be careful not to break the crab yolk when you stir fry the crab. Do not overstir fry.

Pour in the sauce and mix well, cover and smother for three minutes.

Open the lid and add the marinated red pepper.

Red peppers stir-fried, reduce the juice can be.

Add chopped green onion before serving.

Plate, sprinkle white sesame seeds, with a cup of Shaoxing. Touche.