Name: Hairy Crab Vermicelli in Clay Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Hairy crabs; 120g Mung bean vermicelli; Some Corn oil; 2 tablespoons Vinegar; 3 tablespoons Cooking Wine; 6g ginger; Some salt; Some Chicken Bouillon Powder; 1 tablespoon Doubanjiang; 3 pieces shallot

Hairy Crab Vermicelli in Clay Pot

by Anbao's Tiger Mom

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Chinese mitten crab, also called hairy crab, is a well-known delicacy in China, and there are many ways to do it. Hairy crabs are cooked together with fans. They are delicious and have a richer texture than steamed. Friends who like them can try it. "

Hairy Crab Vermicelli in Clay Pot

1. Soak the vermicelli in warm water, then remove and drain the water for later use;

2. Use a brush to clean the surface and soft hairs of the crab belly, then use scissors to cut off the crab claws and crab legs, and then brush the crab navel;

3. Pour shredded ginger, cooking wine, and vinegar into the crab, marinate for half an hour;

4. Turn on a small fire and pour an appropriate amount of corn oil into the casserole;

5. Add bean paste and stir fry a few times;

6. Pour into the vermicelli, add clear water, the water should not pass the vermicelli;

7. Add salt and chicken essence, stir evenly with chopsticks;

8. Put in the marinated hairy crabs;

9. Cover the pot, turn to medium-low heat and simmer;

10. Bring to a boil and then turn to low heat and cook for 3-5 minutes. You can sprinkle with appropriate amount of chopped green onion to garnish;

11. Finished product

12. Finished product.

Tips:
1. The casserole here can be dry-fired at 800 degrees, so I can stir-fry the bean paste directly, if you like spicy food, you can replace it with Pixian bean paste;
2. Dead, unripe crabs cannot be eaten, they will be food poisoning.