Finger Spicy Spicy Crab
1.
After the crab is cleaned, use a spoon to pry it away from the back of the crab shell.
2.
Cut the crab into two pieces.
3.
45 grams of dried red peppers of medium spiciness. The taste I made is slightly spicy, friends who like more spicy or not spicy can increase or decrease the amount of chili according to their taste.
4.
Prepare a bowl of rice wine and white sesame seeds.
5.
Prepare dry spices.
6.
Put all the dry spices in the cold oil and slowly explode the aroma of the spices on a low heat for 2-3 minutes.
7.
Add garlic, sugar garlic, and sesame seeds. Sugar garlic is special to enhance the flavor, sugar garlic is essential in this dish
8.
Put in the dried red pepper. When making this dish, you should remember the order of the spices in the stir-fry!
9.
Add the crabs and stir fry for a while.
10.
Add a bowl of rice wine. Stir-fry for a while, cover and simmer for about 3 minutes. The Zhejiang rice wine I used, 1 bowl, is very flavorful, and the rice wine tastes very soft, which is very suitable for seafood dishes.
11.
Add 15 grams of sugar, stir fry for a while, cover and simmer at home for about 2-3 minutes, then it will be out of the pan. The sugar is added to make the spiciness softer and taste better. If you don't add sugar, the spicy taste of chili is dry and spicy. It's like we add a little salt to make the sweetness better!
12.
You can add a little coriander to garnish after serving. Don’t throw away the crab shells and crab legs after you have eaten them. Leave the bottom oil and crab shells and crab legs in the pot and add some water to boil it. It is a pot of spicy seafood bottoming. You can eat it with shabu-shabu.
