Fried Crab with Shacha Sauce

Name: Fried Crab with Shacha Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Sea crab; 1 spoon Cooking Wine; Some Ginger garlic; 1 spoon Shacha sauce; Some salt

by Sago Fiona

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This season is good, all kinds of fresh fruits and vegetables are coming out, and all kinds of seafood are taking turns. After eating Pippi shrimp, it's time to eat sea crab. In fact, I don't like this kind of small sea crab very much. It's too young to be too lazy to peel it, especially if it is steamed, it has no taste, and I don't like it.
Of course, most people are still willing to choose steamed, put some peppercorns, and eat it with sanhe oil. The method of steaming is the best way to preserve the original flavor of the ingredients. The nutrition is sufficient, but the taste is a bit poor.
Relatively speaking, I prefer to stir-fry and eat. The processed small sea crabs are fried once again with a moderate amount of hot water, and then add my favorite seasonings. I like to use shacha sauce. Shacha sauce itself has the fragrance of seafood and the taste of various spices. It's best to use it to fry this small sea crab. The flavor of the sauce melts in the soup, and the soup is absorbed by the crab. After the soup is dried, the taste of the crab is dry and fragrant. After eating the meat, you can chew the crab legs and shells. Super tasty.

Ingredients

500g Sea Crab
1 spoon Cooking Wine
Some Ginger Garlic
1 spoon Shacha Sauce
Some Salt

Fried Crab with Shacha Sauce

1. Use a brush to clean the crab shells and break off the crab claws. Remove the crab gills, peel the crab shells, and remove the crab belly. Chop ginger and garlic into mince.

2. Stir some oil in a wok, sauté the ginger and garlic, add the crab meat and stir fry when the aroma is released. Cook into the cooking wine.

3. When the crab meat changes color, add 1 tablespoon of shacha sauce. Stir-fry evenly. Add an appropriate amount of salt.

4. Pour in an appropriate amount of hot water and put the crab shells in. Cover the pot, bring to a boil on high heat, and drain the juice. Out of the pot.