Accessories: appropriate amount of blending oil, salt, 6 garlic seeds, Hunan green pepper 10g, green garlic stem 20g, ginger slices 10g, coconut milk 500ml, condensed milk 30g, cooking wine 50ml, Thai sweet and spicy sauce 50g, clear chicken soup 100ml.

The practice of emperor curry crab

1, this is1200g of frozen king crab. When thawing, it should be placed in the refrigerator for 2 days in advance for low-temperature thawing.

2. Use kitchen scissors to cut the joints of the crab claws and feet close to the crab body, and the crab claws remain intact; The crab's foot is cut at the joint again, and the toe is cut off.

3, flat knife surface, crack the crab claws and crab feet.

4. At the junction of the navel and the crab shell, lightly draw a knife to expose the crab shell, and clean its heart, stomach, gills and other sundries.

5. Keep the complete crab shell, and cut the crab body into four pieces as shown in the figure.

6. In this way, the whole king crab is completely decomposed.

7. Heat the pan to 7 minutes with high fire, add blending oil (preferably coconut oil or palm oil), and saute garlic seeds, ginger slices, garlic segments and pepper pieces.

8. Stir-fry the crab pieces in step 6 for a while, then splash cooking wine along the side of the pot and stir well.

9. Pour in sweet and spicy sauce.

10, pour coconut milk.

1 1, squeeze in condensed milk, add clear chicken soup, stir well, boil over high heat and simmer over medium heat.

12. When the juice is simmered to half (about 12 minutes), turn off the fire.

13. Take out the crab pieces.

14. Build the crab pieces back into crab shape.

15, put the curry block into the pot, use the remaining temperature of the soup to melt it, then fire, and cook it with low heat until the juice is thick.

16, pour the cooked curry juice on the crab in step 14, and make a little arrangement.