Spicy Crab is a classic traditional dish of Sichuan Province, belonging to the Sichuan cuisine. It is a delicacy made of meat crab supplemented with green onion, ginger, peppercorns and dried chili peppers. This dish is fragrant, spicy, fresh, crisp, flavorful and nutritious.

The practice is to put meat crab in a vessel with an appropriate amount of white wine, crab drunken gills, stomach, intestines cut into pieces; onion, ginger, wash, scallion cut into segments, ginger cut into slices; sit in a pot on the fire and put the oil, the oil to 30% hot, put pepper, dried chili pepper stir-fried hot and spicy flavor, add ginger, onion, crab pieces, pouring wine, vinegar, sugar, salt stir fry evenly out of the pot that is to be eaten. This dish is fragrant, spicy, fresh, crisp, flavorful, nutritious.

Materials: 800 grams of crab, 3 garlic cloves, 3 slices of ginger, 5 grams of green onion, 1 tablespoon each of hot and spicy hot pot oil, 5 dried chili peppers, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 teaspoon of salt, 2 teaspoons each of cooking wine and seafood sauce.

How to make it:

1. Remove gill white and hairy edges of pike crabs, then wash and chop them.

2: Put oil in a pot and fry garlic cloves, ginger slices and dried chili peppers.

3, put the spicy hot pot base, stirring incense over low heat, put the crab into the pike and stir-fry over high heat for 2 minutes.

4, and then put the raw pump, seafood sauce stir fry.

5, put salt, sugar and cooking wine continue to stir-fry for about 3 minutes, and finally put the chopped green onion to stir-fry.

Tips:

1, crab sex salty cold, and is a scavenger, so eat must be dipped in ginger vinegar juice to get rid of cold sterilization, should not eat alone.

2, the crab gills, sandbags, viscera contain a lot of bacteria and toxins, eat must be removed.

3, drunken crab or pickled crab and other undercooked crab should not be eaten, should be steamed and boiled through before eating; stored for too long cooked crab should not be eaten; should not be eaten with tea, eat crab and eat crab within 1 hour after the tea; crab fat is persimmons ripe season, it should be noted that avoid eating crab and persimmons mixed.

4, the selection of crab should pay attention to: must be live and flexible, with the hand over the crab, can immediately turn over, good river crab can also continue to spit and have a sound.

5, crab cleaning: first in the crab bucket poured into a small amount of white wine to fishy, when the crab slightly comatose with the back of the spatula will be the crab stunned, with a hand to quickly grab the back of it, take the brush towards the crab abdomen has become flat, the corner do not miss, check no silt thrown into another bucket, with water can be washed clean.