Braised Crab Claws with Spicy Sauce
by kukuyaa
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Use a brush to clean the crab claws on a plate, slice the lemon, squeeze in the lemon juice, add white wine and marinate for 5 minutes;
2. Add ginger slices, continue to marinate for 10-20 minutes, diced garlic and Chaotian pepper for later use;
3. Heat up the pot, add cooking oil, turn on high heat, add garlic and chili and fry until fragrant, then pour in the dark soy sauce, stir fry a few times, pour in the marinated crab claws (remove the lemon slices), fry and fry;
4. Stir-fry until it discolors slightly, add a little water, and when it boils, pour in a bottle of white wine, a little thirteen spices, salt, mushroom extract, and pepper. Adjust the heat to medium, let it burn, and turn it over with a spatula from time to time ；
5. Boil until the juice is half dry and ready to serve, drip a few drops of sesame oil before serving, and stir fry a few times while it is hot.
6. It's done~ Suddenly the fragrance is overflowing~ The shell of the crab claws is very thin. Gently bite the crab claws, the juice flows across, and the meat is tender and plump. It is a delicious delicacy for food and wine, family gatherings, and both young and old.
Tips:When cooking vegetables, put the dark soy sauce before the ingredients are put into the pot. The taste of the cooked dishes will be very different, and the fresh flavor of the dark soy sauce will be greatly enhanced. Try it now~
