1800g of crab

500g of salad oil

50g of ginger

50g of garlic

50g of green onion

15g of peppercorns

25g of dried bell peppercorns

10g of cinnamon

4 star anise

Salt to taste<

One tsp chicken essence

80g cooking wine

One tbsp seafood sauce

One tbsp hot and spicy sauce

One tbsp red chili powder

Spicy and spicy flavor

Stir frying process

Three quarters of an hour Consumption

Normal Difficulty

Spicy and Spicy Crab Step by Step

1

Peel the crab belly side up, peeling off the soft cover on the bottom first.

2

Then turn it over and peel off the large shell cover on the front, remove the white of the gills and the hairy edges on the sides and other parts of the crab with your hands, skim off the two large crab pincers, tap the crack with the back of a knife, and then split the body in half from there.

3

Ginger sliced, garlic peeled, green onions cut diagonally into long slices, peppercorns, dried sharp peppercorns, cinnamon, star anise to the bowl standby.

4

Pour more oil into the frying pan and heat until 80% hot.

5

Stir in the ingredients in step 3 and sauté.

6

When the color of the ingredients in the wok darkens, add the peeled crabs and stir-fry.

7

After stir-frying for about 5 minutes, add salt, chicken essence, and pour in cooking wine.

8

Make a large spoonful each of seafood sauce, spicy sauce and red chili powder into a sauce.

9

Add to the pot.

10

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

Don't throw away the bottom of the pot after eating the crab, throw in the finished crab lid, and then blend into the soup (water is fine), add the right amount of salt and other ingredients, boil down into the hot pot side dishes such as tibetan, bean curd, potatoes, ham, mushrooms, vermicelli, bok choy and so on, and the flavor is also a great it!