Griddle Spicy Crab

Griddle Spicy Crab

by Xianger Kitchen

4.7 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

4

Griddle spicy crab tastes fresh and delicious, the crab is a little smaller, just make a pot of spicy crab, you can control the amount of oil when you make it at home, unlike eating outside, the bottom of the pot is full of oily flowers.

Ingredients

Griddle Spicy Crab

1. Prepare ginger garlic and shallots

Griddle Spicy Crab recipe

2. Prepare dried chili and star anise

Griddle Spicy Crab recipe

3. The lotus root is peeled and sliced and soaked in clean water

Griddle Spicy Crab recipe

4. Prepare tempeh

Griddle Spicy Crab recipe

5. Clean the crabs with a toothbrush

Griddle Spicy Crab recipe

6. Insert a chopstick into the middle of the crab, remove the lid, remove the gills and stomach, and cut in half

Griddle Spicy Crab recipe

7. Coat the cut part with flour

Griddle Spicy Crab recipe

8. Heat the oil for 5 minutes, add one by one and fry until the color changes, then pick up

Griddle Spicy Crab recipe

9. Leave the base oil, add the tempeh and sauté

Griddle Spicy Crab recipe

10. Add star anise, ginger slices and garlic slices to fragrant

Griddle Spicy Crab recipe

11. Add lotus root slices and stir-fry evenly

Griddle Spicy Crab recipe

12. Put the crab back into the pot and add the cooking wine

Griddle Spicy Crab recipe

13. Add dried chili

Griddle Spicy Crab recipe

14. Add light soy sauce and dark soy sauce and stir fry until the sauce is evenly coated and cooked

Griddle Spicy Crab recipe

15. Add sugar and stir fry evenly

Griddle Spicy Crab recipe

16. Add the shallots and stir-fry evenly, then turn off the heat and bring out the pan

Griddle Spicy Crab recipe

Tips:

1. Make the spicy flavor according to the spicy taste you like. I make it slightly spicy, but I want to eat the heavy spicy. Add dried chili and ginger together in oil;
2. Dip the cut part of the crab with flour and fry until it can lock the water in the crab meat from flowing out, making the taste very tender.

Comments

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