Fried Crab in Typhoon Shelter

Fried Crab in Typhoon Shelter

1. Carefully scrub the crab belly.

2. Turn the crab over and rinse with water.

3. Open the lid of the live crab.

4. Remove the air gills and internal organs, brush the dirt inside with a clean toothbrush, and wash it clean. (These things are very smelly and dirty, so we must get rid of them)

5. Cool the pan with cold oil, heat the oil on a low heat, and pour in the chopped garlic.

6. Deep-fried until the aroma of garlic wafted out.

7. When the garlic becomes crispy and the color changes to the yellow in the picture, you can remove it.

8. After the garlic oil is drained, put it in the plate to cool. This process is essential. The garlic will slowly turn golden brown and the garlic will become more crispy after the heat is dissipated.

9. Spread the garlic heads on the plate and let the garlic heads cool quickly, otherwise some of them will become soft due to the heat.

10. Cut the crabs that have been washed and drained.

11. Put the crab claws into the pan where the garlic was fried just now, soak them in the frying pan.

12. Fry until the color changes, add the crab feet and crab paste and crab meat.

13. Finally, put in the crab lids and fry them all until they change color.

14. Pour out the oil in the pot, leave the oil at the bottom of the pot on low heat, pour in the green onion, chili pepper, ginger slices, black tempeh and sugar.

15. Stir-fry the ingredients in the pot until the aroma is fragrant and the sugar color turns slightly yellow.

16. Turn off the heat (to avoid oil explosion), pour in rice wine.

17. Open the fire and wait for the aroma of the wine to overflow.

18. Pour some fried crispy garlic and stir fry.

19. Pour the fried crab into the pan and stir well and stir evenly.

20. Sprinkle salt evenly to taste.

21. Keep the fire low, pour a little yellow wine around the pot to increase the fragrance.

22. Sprinkle with black pepper to increase the aroma, and then add white pepper powder to increase the spiciness. Pour all the remaining fried garlic and stir-fry quickly evenly.

23. It's ready to be out of the pot.

Tips:

1 Choose fat crabs, male crabs, and female crabs to see your taste. If you don't like to eat a lot of crab cream, you can choose virgin crabs. Don't choose male crabs that have ovulated or over-mate.

2 Don't over-fry the garlic. This is the key to good taste. Identify it according to the color in the picture.

3 Wine should choose a wine with a strong aroma but no other flavors. Just can't choose wine with sour, spice flavor other than wine, otherwise it can be overwhelming.

4 Sea salt is the best choice, which can fully bring out the sweetness of crab meat.