Hairy crab, red bell pepper green pepper, onion ginger
1. wash 2. green bell pepper red pepper broken spare
3. frying pan hot, onion ginger burst a little bit, the hairy crab stir-fried, put the water thickening thickening thickening thickening thickening of raw powder, thickening into crystal gravy!
52g green onion 30g ginger ingredients appropriate amount of cornstarch appropriate amount of chicken powder appropriate amount of fish sauce appropriate amount of water appropriate amount of corn oil
1. Ingredients: hairy crab. 2.
4. Wash the fresh hairy crabs and cut off two large crab legs.
5. Peel the crab shell by hand with force. 6. Remove the crab lungs on both sides.
7. Cut in half. 8. Cut off the hard edges on both sides of the crab shell. 9. Empty out the internal organs contained inside the crab paste.
10.Put the cut crab pieces on a plate and set aside.11.Wash the green onions and cut them into pieces.
12. Wash, peel and shred the ginger.13. Put the appropriate amount of cornstarch into a bowl.
14. Put the appropriate amount of chicken powder into the bowl. 15. Pour the appropriate amount of fish sauce into the bowl.
16. Add the right amount of water and mix well to make a thickening sauce. 17. Heat a wok. 18. Pour in the right amount of corn oil.
19. Add ginger and sauté. 20. Add crab pieces and sauté well.
21. Cover the pan with a lid, add appropriate amount of water and simmer on medium heat for 15 minutes.
22. Pour in the thickening sauce and stir-fry well.
23. Put in the green onion, stir fry evenly can turn off the fire.
24. Sheng into the plate
Old ginger moderate garlic cloves 4 grain wine 2 spoons salt a little soy sauce moderate amount of blended oil moderate
Practice 1. hairy crab fully brush clean, remove the shell and gills cut in half
2. hot pan oil into the ginger and garlic incense, put the crab stir fry on high heat, stir fry until the meat color of white shells red and crispy hen into the wine and a little salt continue to stir fry, water runs dry, pouring the crab to the bottom of the pan, and the water will be used for the next few minutes. Water slightly run dry when pouring into the soy sauce stir fry until dry sprinkle into the green onion can be served on the plate.
Main ingredient: 500g of Yellow River mouth hairy crabsAccessories: 2 spoons of salt, 3 spoons of sugar, soy sauce, wet starch? 5-8 dried chili peppers
Practice: 1 hairy crabs cleaned, put into the pot with salt to cook.
2 Fish out the cooked crabs, remove the shells, remove the gills, and then cut them into two pieces from the center.
3Pour more oil into the pot and heat it up, add dried chili peppers and fry them, then add sugar and stir-fry them well.
4Put the chopped crab into the wok and stir-fry until bright red and you feel the crab legs are crispy.
5Add water starch to thicken the sauce, and quickly collect the juice.
Raw material: 2 crabs.
Seasoning: red pepper, peppercorns, star anise, green onion, ginger, garlic, sugar, chicken essence, soy sauce, cooking wine, cornstarch, soybean paste.
1, first the crab brush clean, shell uncovered to remove the respiratory organs, chopped into four pieces. Onion cut into segments, ginger and garlic slices spare;
2, the chopped crab wrapped in a thin layer of cornstarch fried to golden brown spare;
3, the pot of oil, eighty percent of the heat plus soybean paste stir-fried, add peppercorns, star anise, green onions, ginger, garlic popping aroma;
4, poured into the crab, add wine stir-fry for two or three minutes, put the red pepper flakes, add salt, sugar, chicken broth, soy sauce to continue to stir-fry.