June Butter Sauteed Spicy Crab

Name: June Butter Sauteed Spicy Crab
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 Hairy crabs; 8 lines Raw red pepper; 1 bowl White wine; 1 bowl oil; a little Peppercorns; 1 tablespoon starch; Cut into pieces ginger; a little Scallions; Cut into pieces garlic; Some sea salt; 1 tablespoon Cooking Wine

by Reemsi

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The so-called "June Yellow" is the baby of hairy crabs. Hairy crabs will shed their shells more than 10 times in their lives. Each molting represents every growth. "June yellow" is the last molting of hairy crabs before they reach maturity, and it is also the middle stage of hairy crabs from "juvenile" to "youth". Wait until July and August when the shells grow up, they will mature into sturdy hairy crabs. Therefore, "June Yellow" is also called "Boy Crab", and its weight is generally about 2 taels. It has the characteristics of crisp outer shell, soft inner shell, heavy fishy smell and full meat quality.

June Butter Sauteed Spicy Crab

1. Put the hairy crabs in the clear water

2. Prepare a bowl of white wine or rice wine

3. Pour the wine into the clear water, wait for about 15 minutes, the crabs will pass out!

4. Cut the cleaned hairy crabs into two or three pieces with a knife. Dip a small amount of starch on the cut part of the crab to prevent the crabs from spreading.

5. Prepare all the auxiliary materials, wash, cut and wash.

6. Heat the oil to a boil and fry the crabs in the oil pan until golden brown.

7. Show off the golden color of our crabs

8. Add a small amount of base oil (fried oil) to the pan, add pepper, ginger slices, green onions, red pepper fry and 1 tablespoon of cooking wine, then add spicy sauce or bean paste, remember to fry the seasoning over low heat After aroma, pour into a small bowl of water.