Material?
6 fresh hairy crabs
Proper amount of cooking wine
Proper amount of salt
A little pepper
Onion 1 root
Xiaomi spicy 4 ge
Ginger 1 bud
3 garlic alone
A dozen dried peppers
Zanthoxylum bungeanum 1 bar
Fennel 1 pinch
Chop Chili 1 spoon
Appropriate amount of oyster sauce
A little sugar
Proper amount of oil
The practice of spicy hairy crabs?
Fresh hairy crabs first carefully scrub the shell and leg pliers, then carefully break the back shell, remove the stomach and intestines, and cut the crab body in half with scissors;
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The processed hairy crabs are marinated with cooking wine, salt, pepper and scallion slices for about half an hour.
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Slice Xiaomi spicy, slice ginger, slice scallion; Part of garlic is cut into pieces and part of garlic is chopped; Cut the dried peppers into knots, and prepare pepper granules, fennel and chopped peppers; Oyster sauce+salt+sugar and a little water are moistened to make a flavor juice;
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When the hot oil is slightly cooled, pour in garlic pieces and fry until the surface is brown, control the oil and drain for later use;
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Carefully put the bottom oil into the pickled crab pieces coated with a layer of dry starch, fry them with low heat until the surface is golden red and crab roe solidifies, and then control the oil to drain for later use;
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Take another pot, heat the oil, pour in millet spicy, ginger and scallion slices (leaving a small part), stir-fry minced garlic until fragrant, add fennel, dried pepper, diced pepper and chopped pepper to stir-fry until fragrant, pour in the flavor juice and stir-fry the garlic blocks before;
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Add a proper amount of water to the fragrant seasoning, add the fried crabs after boiling, stir fry evenly, cover, simmer for a few minutes on medium and small fire, turn to high fire, open the cover and stir fry to make the crabs taste evenly;
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After the soup is thickened, adjust the salt flavor, pour in the remaining onion slices and serve.
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