Golden Autumn Gourmet Spicy Swimming Crab
1.
Wash the swimming crabs with clean water and drain, prepare the onion, ginger, garlic, pepper, and dried chili
2.
Peel the crab shells for later use, and cut off the gills and internal organs. Cut the crab in half symmetrically. When cutting, take care to keep the crab roe.
3.
Cut the green onion into 5 cm sections, cut the ginger and garlic into cubes, and cut the dried chili into sections.
4.
Hold the crab legs in your hand and lightly wrap the cut of the crab body with edible starch.
5.
Pour edible oil into the pot, wait until the oil is 60% hot, and fry the crab on medium heat until the cut surface is golden and the crab claws are red. Take out the pot and set aside.
6.
Stir-fry ingredients with the flavor of crab roe in the pot. After the oil is hot, add Chinese pepper and dried chili, stir-fry the aroma and add the onion, ginger and garlic. Then add a small spoonful of Pixian bean paste and stir fry. Add a small bowl of boiling water, add salt and sugar to taste.
7.
Pour the fried crabs together with the crab shells into the pot, stir fry, make the crab body covered with juice, and then collect the juice on high heat for 5 minutes.
Tips:
1. The bean paste itself is relatively salty. When adding the salt, you should put less or no longer according to your taste.
2. There is no MSG and chicken essence to highlight the umami flavor of the crab itself.
3. Although the crab shell has no meat, it can increase the umami when it is put into the pot, and it can improve the beauty when it is placed on the plate. It is still good~
