Name: Spicy Crab
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1800g crab; 500g Salad oil; 50g ginger; 50g garlic; 50g Green onions; 15g pepper; 25g Dried chili; 10g Cinnamon; 4 star anise; Some salt; A small spoonful Chicken Bouillon Powder; 80g Cooking Wine; A tablespoon seafood sauce; A tablespoon Spicy sauce; A tablespoon Red chili powder

Spicy Crab

by Tuo Tuo Ma

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Spicy crabs are usually peeled raw and then fried in oil. This tastes fresher, but I don’t have the ability to peel the shells. I am afraid that this little thing will be caught, so I peeled it after steaming, but the taste is also good. Yes, anyway, I think it's not much different. Therefore, MMs who like to eat spicy crabs but are not capable of peeling the shells can steam them like me before making them. For those who are more interested in taste, steaming them half-cooked and then oiled will be more tender. "

Spicy Crab

1. Place the crab belly up and peel off the soft cover at the bottom.

2. Turn it over and peel off the large shell cover on the front, remove the white cheeks and burrs on the sides with your hands, remove the two large crab claws, shoot the cracks with the back of the knife, and then divide the body into two.

3. Slice the ginger, peel the garlic, cut the scallion into long slices diagonally, put the Chinese pepper, dried hot pepper, cinnamon, and star anise in a bowl for later use.

4. Pour more oil into the wok and heat it to 80% hot.

5. Add the ingredients in step three to fragrant.

6. When the condiments in the pot darken, add the peeled crabs and stir fry in the pot.

7. After frying for about 5 minutes, add salt, chicken essence, and cooking wine to cook until fragrant.

8. Mix one tablespoon each of the hoisin sauce, spicy sauce, and red chili powder into the sauce.

9. Add to the pot.

10. Add a small amount of water, stir-fry evenly, cover the pot and let it sit on low heat for 5-10 minutes.

Tips:
Don't throw the bottom of the crab after you have eaten it. Throw in the lid of the crab and add the broth (clear water is also OK). Mushrooms, vermicelli, green vegetables and other hot pot side dishes, the taste is also top-notch!