Spicy Crab

Name: Spicy Crab
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g crab; 1 tablespoon Spicy tempeh; 1 piece ginger; Some spices; Some Cooking Wine; Some Chicken Bouillon Powder; Some salt

by Xiao Geng's mother

4.9 (1)

Favorite

2

Difficulty

Easy

Time

20m

Serving

2

Originated in Chengdu around 2000, it is a classic of the new style of Sichuan cuisine. The characteristic of spicy and delicious flavor, after eating, do not forget to lick the soup on the fingers clean. "

Ingredients

250g Crab
1 tablespoon Spicy Tempeh
1 piece Ginger

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Some Spices
Some Cooking Wine

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Some Chicken Bouillon Powder

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Some Salt

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Spicy Crab

1. Materials to be prepared.

2. Add some salt to the water and add the crabs to raise them for about half an hour.

3. Use a brush to clean the crabs, strip off the navel and brush them together.

4. Peel off the shell, chop the abdomen into small pieces, slice the ginger, and cut the onion.

5. Heat oil and sauté the chives, ginger, and spices.

6. Add the spicy tempeh and stir fry for a fragrant flavor.

7. Add the processed crabs.

8. Add cooking wine and stir fry.

9. Add a little water, chicken essence, and salt, cover the pot and cook for about ten minutes.

Tips:
1. Spices include: star anise, pepper, cinnamon, fragrant leaf, clove.

2. Because this spicy fermented black bean sauce is more spicy, no other peppers are added. You can adjust the spiciness according to your preference!

3. Dead crabs cannot be eaten!