Crab (1800g)

Seasoning Salad oil (500g) Ginger (50g) Garlic (50g) Spring Onion (50g) Pepper (15g) Dried Bell Pepper (25g) Cinnamon (10g) Star Anise (4pcs) Salt (Moderate) Chicken Essence (1 tsp) Cooking Sauce (80g) Seafood Sauce (1 tablespoon) Hot and Spicy Sauce (1 tablespoon) Paprika (1 tablespoon)
Red Chilli Powder (1 tablespoon) (大勺)

厨具炒锅

Turn the crab belly side up and peel off the soft cover on the bottom first. Turn it over and peel off the large shell cover on the front, remove the white gills and the hairy edges on the sides with your hands, skim off the two large crab pincers, tap out the cracks with the back of a knife, and then split the body in half. Sliced ginger, peeled garlic, green onions cut diagonally into long slices, peppercorns, dried chili peppers, cinnamon, star anise to a bowl of spare. Frying pan pour more oil, high heat until 80% hot. Add the ingredients in step 3 and sauté. When the color of the ingredients in the wok turns dark, add the peeled crabs and stir fry. Stir-fry for about 5 minutes, then add salt, chicken essence and pour in cooking wine. Mix one tablespoon each of seafood sauce, hot and spicy sauce, and red chili powder into a sauce. Add to the wok. Add a small amount of water, stir fry evenly, cover the pan with a lid and smother over low heat for 5-10 minutes.

Tips: After eating the bottom of the pot of crab don't throw it away, throw the finished big crab cover in, and then blended into the soup (water is fine), add the right amount of salt and other ingredients, after boiling down into the thousand sheets of rice, tofu, potatoes, ham, mushrooms, vermicelli, bok choy, and other hot pot side dishes, the flavor is also a great it!