Supplements: Cloves 0g Cinnamon 1g

Seasonings: Peanut Oil 60g Soy Sauce 25g Balsamic Vinegar 25g Chinese Wine 100g Shallots 35g Salt 15g Ginger 25g Sugar 50g Anise 0g Fragrant Oil 10g Each Moderate

Cooking Fish:

1. Wash shallots, 25g pull them up in knots; 10g chop them;

2.

1. 25 grams pulled into a knot, 10 grams of minced;

2. ginger clean, sliced;

3. will Feng crabs fish (anchovies) to the head, scales, viscera, washed and drained;

4. drained to add ginger, scallion knots, 50 grams of cooking wine, salt, soak for an hour, and then washed, the fish will be discharged neatly in the bamboo sieve to dry;

5. will be the pot on the stove, scooped into the peanut oil, and put in the peanut oil to 70% of heat, then put in the oil. When it is 70% hot, put the crabs into the pan and deep fry until golden brown;

6. Put another pan on the fire, ladle in 25 grams of peanut oil, put in ginger, green onion, cloves, fennel (star anise), cinnamon and fry slightly, add 50 grams of cooking wine, soy sauce, sugar and moderate amount of water, and boil until it is thick and thick;

7. Put the deep fried crabs into the pan, turn over the frying pan, cook the balsamic vinegar and drizzle with sesame oil, then dry it and cut into pieces and serve. Let it cool down, then transfer to a plate.

For more information on cooking crabs, see Mint.com Food Library/shiwu/pengziyu