Spicy Crab Legs
by Cold water duckweed
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare crab legs, green cauliflower, bamboo shoots, green onions, ginger, and red pepper.
2. Sliced green onion ginger, red pepper and dried pepper, black fungus.
3. Boil water, put oil and salt in the water, and boil the green cauliflower.
4. Heat oil, add green onion, ginger, dried chili, and dip the surface of the crab legs with dry flour. Fry the crabs until they are seven or eight mature, and add a little salt to taste.
5. Put the fungus, stir fry the bamboo shoots, and then serve.
6. In a separate oil pan, add dried chili and red pepper, rice vinegar, a spoonful of Pixian Douban, boil the red oil, add cooking wine, sugar, light soy sauce, and water. Then put the crab legs, fungus, and bamboo shoots in, cover and simmer for a while, until the soup is thick and stir-fry evenly.
7. Finished picture.
