1. Cut the green onion into sections, slice the ginger, mince the garlic, cut the pepper into sections, let the oil sit on the fire, add the green onion, ginger slices, minced garlic, and the prepared star anise, cinnamon, thirteen incense, and Chinese pepper Dried chili segments, sauté on low heat, add 2 tablespoons of salt
2. When the spices are scented, turn the crab on high fire (how to handle the crab: dig out the belly button, use a brush to clean the corners of the crab, and cut along the belly button)
3. Fry the crabs until they turn red, add two spoons of thirteen incense and continue to fry
4. Add the spicy sauce and continue to stir fry
5. Put a spoonful of soy sauce and a small spoonful of sugar, and continue to stir fry
6. When the scent comes out, pour into a can of beer (I used snowflakes, a 3.5 bottle of beer, just burned one), soak it in the crabs, you don’t need to immerse the crabs, and boil it over high heat.
7. Cook on high heat until the soup is obviously less, add chicken broth and stir fry and start the pot. Put the prepared coriander and shallots on the crab-Dangdang, a spicy and fragrant crab is cooked
Tips:The crab I chose was a one-yuan crab bought by a certain treasure, and the thirteen incense was also bought by a certain treasure. This is just right. The amount of salt depends on your own taste (personal taste is heavier, prefer salty)
