Name: Finger Spicy Spicy Crab
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 3 Flower crab; 20g Dried chili; 1 piece ginger; 1 Garlic sprouts; 1 celery; 1 piece star anise; 2 sheets Bay leaf; 2 tbsp Chili noodles; 500ml Vegetable oil; 1 tbsp salt; 1 tbsp Oyster sauce; 1 teaspoon Chicken Bouillon Powder; 1/2 bowl starch; 2 tbsp White wine; 1 teaspoon black pepper powder

Finger Spicy Spicy Crab

by Summer_Summer

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Time flies by, and 2016 will be the end of the year in the blink of an eye.
There are still more than 20 days, we will usher in the 2017 Chinese New Year.
I am very happy to be able to participate in this #苏伯尔我是大厨半婚纱#. In the third season of the audition, I caught a non-stop bus. I did not expect to be able to enter the semi-finals. I met a lot of friends in the competition. Thank you very much for the food. Jie and Supor provide a platform for us who love food to learn from each other and communicate with each other. In this semi-final "Nian Taste" delicacies, we will first bring you a finger-sucking spicy crab. The crab is delicious, first fried and then fried. Stir-fry, add dried chili, chili noodles and other ingredients, take a bite of the crab shell, slightly numb and spicy, the crab meat is tender when bitten, and even the side dishes are very delicious, put it on the table, the red crab, is it like a sign? We have a prosperous 2017!

Finger Spicy Spicy Crab

1. Prepare the ingredients.

2. Soak the crabs in clean water, and use a brush to clean the shells and bodies of the crabs.

3. Use a knife to slid away from the triangular soft shell under the head.

4. You can break the crab shells apart.

5. Attach crab gills.

6. Cut off the soft shell on the back of the crab, and then cut the crab into two, then you can cut off the rope that binds the crab.

7. Slap the crab's legs a few times with a knife.

8. Clean the crab body again, put it in a large bowl, add appropriate amount of salt, white wine, and black pepper to marinate for half an hour.

9. Cut ginger, garlic sprouts, celery, and dried chili into sections.

10. Dip the crab meat part of the noodles with some starch,

11. Add an appropriate amount of vegetable oil to the oil pan, heat it to about 70% heat, and fry the starchy crab pieces in the oil pan.

12. Fry on medium and low heat until the crab body turns red.

13. Remove the fried crab pieces and drain them for later use.

14. Restart the pan, add ginger slices and sauté after the oil is hot.

15. Add star anise and sauté fragrant leaves.

16. Add dried chili and stir fry until fragrant.

17. Add the chili noodles and stir fry until fragrant.

18. Add the crab cubes.

19. Add the right amount of salt.

20. Add garlic sprouts and celery segments, and stir-fry until soft.

21. Add appropriate amount of oyster sauce and stir fry evenly.

22. Finally, add a little chicken essence and stir-fry.

Tips:
When handling crabs, do not rush to cut off the rope that binds the crabs to avoid being caught by the crab claws.
Dip the sliced crab noodle meat with some starch before cooking to keep the meat fresh and tender, and the crab oil will not escape.
Crabs are cold in nature. Add chili and boil the aniseed to neutralize the coldness. Do not eat with persimmon and nepeta.