Ingredients
Shuttle crab
5
onion
Appropriate amount
Sichuan peppercorn
Appropriate amount
ginger
Appropriate amount
starch
Appropriate amount
sugar
Five or six pieces
None
two spoons
None
Appropriate amount
Hotpot base
Appropriate amount
Green and red pepper
2 scoops
How to cook spicy slush crab
- Remove the gills of the sluice crab, clean it, and use a knife to cut the crab into pieces
- Slap the crab legs with the back of the knife and cut the crab shell in half
- Prepare, green and red peppers, dried peppers, onion, ginger, garlic, and small green onion
- Heat it in a pot
- The crabs should be fried first and fixed, stick the crab meat to dry starch before frying, so that the crab roe will not fall off easily, and the crabs can also maintain moisture.
- 40% hot oil month, fry it
- Blast and take it out
- Fried crabs with oil, and fry them as well
- Put less oil in the pot, and all the seasonings are fragrant in the pot. I don’t use butter hot pot base, but the oil hot pot base
- After stir-frying, pour in the fried crabs and stir-fry them
- Fry evenly and add a bowl of yellow wine
- Add salt, sugar and appropriate amount of steamed fish soy sauce, a small bowl of boiling water, simmer for a few minutes to make the crab cook thoroughly and also make the crab taste delicious.
- When the soup is almost finished, add green and red peppers
- None
- Stir evenly
