Seasonal Vegetable Dry Pot Crab

by Niu Ma Kitchen

4.8 (1)
Favorite
15

Difficulty

Easy

Time

30m

Serving

5

My mother-in-law loves to eat swimming crabs. Before she went back to her hometown, I bought a few of them every day. Today, I used the dry roast method and used the spicy spice bag. It really tastes like the spicy crabs in the food stalls outside.

Seasonal Vegetable Dry Pot Crab

1. Prepare the ingredients used.

2. Add oil to the pot and change the zizania root to the pot.

3. Stir-fry the water chestnuts and peel the cucumbers and put them in the pot.

4. Add an appropriate amount of fine salt to adjust the taste, then add a little water, stir-fry and transfer to a small pot.

5. Add a little oil to the wok, change the crab to a knife, slice and fry until the crab shell is slightly yellow.

6. Add the dry pan fresh spicy buns for seasoning.

7. Add a little soy sauce and water and mix it.

8. Transfer the simmered crab to a small pot and bring to a boil again.

9. In this way, a serving of dried hotpot crab with seasonal vegetables is complete.

Tips:

The swimming crab is fried with the cut side down, so that the deliciousness of the crab can be better locked.

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