Name: Griddle Spicy Crab
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g crab; Some lettuce; Some Celery Stalk; Some Rice cake; 5g star anise; 3g Fennel; 2g Tsaoko; 2g Bai Kou; 2g Shanna; 2g Xiangguo; 1g clove; 1g Piper longum; 1g ginger; 1g Bay leaf; 1g Amomum; 1g Licorice; 1g Ling vanilla; 250g Cooked vegetable oil; 40g Tianche Brand Spicy Sauce; 25g garlic; 25g shallot; 10g Dried chili; 8g pepper; 10g Tempeh; 10g Cooking Wine; 10g Mash juice; 4g Sugar; 5g Refined salt; 500g Fresh soup

Griddle Spicy Crab

by Tail's Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

It is said that Chengdu has more than 60,000 restaurants, second only to Beijing and Shanghai. Among the more than 60,000 restaurants, there are not only the evergreen trees in the catering industry, but also the famous restaurants that are extremely popular and declining. The former "Hot Bonsai Hot Pot" and "Bald Spicy Crab" are definitely the representatives of the latter. Spicy crabs are now popular all over the country. I remember that the most famous one in Chengdu was the "bald-headed spicy crabs" at Wuding Qiaotou. The big bald heads of the waiters and waiters were impressive.

Spicy crab hot pot should actually be a dry pot. The dry pot originated from Mianyang, Sichuan. Compared with hot pot, the hot pot has less soup and more flavor. You don’t need to order your own dishes. The dishes are relatively fixed and you can just serve it directly. To eat, there is no need to boil it over. Spicy crab first eats crab and then adds vegetables, obviously belongs to the category of dry pot.

The spicy crab of "Bald Spicy Crab" comes out with a bright red oil color, and the crab and celery coriander are red and green, and the fragrance is delicious. After a bite, the crab meat is full and tender, spicy, fragrant and fresh. The spicy and spicy flavor reveals the sweetness of crab meat. After eating, stir-fry a serving of vegetarian dishes, you can even grill two bowls of white rice.

Griddle Spicy Crab

1. First, grind star anise, fennel, grass fruit, white kombu, sambal, fragrant fruit, clove, long pepper, Jerusalem artichoke, bay leaf, amomum, licorice, and ling vanilla into powder with small steel. Cut ginger into thick slices, white onion and cut into long sections, peel and wash the garlic, cut dried chilies into 2 cm long sections, and pound the bean drum into puree

2. Cut the lettuce stalk into a hob, cut the celery into long pieces, break the rice cake into small pieces and set aside

3. Wash the meat crabs, remove the lungs and gills and other debris, chop off the crab claws, and chop the crab body into four pieces

4. The crab cuts are patted with dry starch, and deep-fried in 60% of the hot oil, it turns red.

5. Put the wok on the fire, and when the oil temperature of the fried crab has dropped to 30-40% hot, add the spicy sauce, ginger slices, garlic cloves, green onions, dried chili knots, pepper, tempeh, and spice powder to fry well. The fried crabs are tossed well, then add cooking wine, glutinous rice juice, sugar, refined salt, and fresh soup, stir well, simmer for 1 minute, wait for the crabs to taste and remove them for later use.

6. Add vegetables to the bottom of the pot and cook it, then put it in a dry pot

7. Spread crab cubes on the dry pot surface

Tips:
1. There are many kinds of spices, most of which are used for flavor enhancement, and they are all available on X treasure. If you make it at home, you can use only a few commonly used spices and increase the amount appropriately. Small steel grinding powder is the simplest. If you can't beat the powder, you can refer to the old oil preparation method: add the spices into the oil and fry slowly, then soak overnight, and then use the oil soaked in the spices to cook.
2. Crabs generally choose meat crabs. Killing a crab is very simple: don't need to untie the crab, find the position of the belly button (that is, the position of the root after breaking the pointed or round umbilical), poke it in with a sharp chopstick, and get it done right away.