Pickled Pepper Crab

Name: Pickled Pepper Crab
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Stone crab; Pickled peppers; very light blue; Cooking Wine; garlic; starch; ginger

by Heart-cooking kitchen

4.8 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

The delicious crab meat is mixed with hot and sour pickled peppers, fully stimulating each other's advantages.
Every bite seems to be standing on the top of the highest wave, and every pore is refreshing.
Coupled with the beautiful meaning of "several high", it can really successfully provoke the heart and taste buds that are ready to move.

Ingredients

Pickled Pepper Crab

1. Slice the green onion, dice the ginger, garlic and pickled pepper, and set aside.

2. Wash the stone crab and remove the crab stomach, crab gills and crab intestines after death.

3. Slightly chop the stone crab (keep the crab cover intact, take it out for later use), add the cooking wine, a part of ginger, cornstarch and a little salt, and stir well.

4. Put oil in the pot, add the marinated stone crabs and fry them until the crab meat is golden.

5. Put the chopped green onion, ginger, garlic, pickled pepper and the complete crab cover in the pot and stir fry slightly, then add the fried crabs and stir fry together until the crab meat tastes good.

Tips:
When selecting stone crabs, look at the tails of stone crabs. Generally, the thicker the tail, the more plump.
The crab cover is reserved for the aesthetics of the plate and can be ignored.