1. Cleaning
2. There is a lot of oil in the pot, more. First, sauté the dried chili peppers and rock sugar over low heat. Put the ginger and garlic slices, glutinous rice, five-spice powder, and cumin in the Pixian bean paste under medium and low heat to produce a fragrant red oil. The crabs were quickly stir-fried under the fire. The pot is a bit bigger, or the crabs will run away before they have time to stir fry. Add water to submerge the crabs, add dark soy sauce, and salt. After the water is boiled, add the cooking wine, cover and simmer for 5 minutes on high heat, then simmer for 20 minutes on low heat and turn off the heat for one hour. Bring the juice to a boil again.
3. It's too delicious to stop, but it's rare to peel, open the lid and eat the crab paste, chew it all at once, spicy and delicious.
4. Hairy crabs
5. Full of ointment
6. Full of cream, one yuan a bit is a bit expensive, if this shop buys fifty yuan and three catties, you can still try to get one fifty cents.
Tips:It’s a bit more troublesome to clean, but I’m not a diligent person. I don’t brush one by one, soak the bucket for half a day, change the water frequently, and stir like a washing machine. Before boiling, soak with less water and more salt for 20 minutes. When firing, the seasoning doesn't need to be as fine as gram, just put it casually. My family does not eat chicken essence and MSG, you can try it.
The picture is not detailed. I got it by myself, with wet hands, and in a hurry to start the meal. I really don't have the energy to take pictures. I hope you understand.
