Wang Kitchen Wet-spicy Hairy Crab

Name: Wang Kitchen Wet-spicy Hairy Crab
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Hairy crabs; 5g shallot; 5 cloves garlic; 5g ginger; 20ml Cooking Wine; 20g starch; 5g pepper; 5g Aniseed; 100ml Cooking oil; 50g Spicy sauce

by Wang's Kitchen Next Door Wet

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[Preservation] The hairy crabs are placed in a vegetable basket, covered with a damp towel, and kept in the refrigerator at 5° to 10°. It is okay to store for 2 days, but the sooner you eat, the better.
[Caution] Be aware that dead hairy crabs will have toxins in their bodies. Think about the medical expenses of the Heavenly Dynasty. I advise you not to eat them.
[Taboo] Hairy crabs are cold in nature. Pregnant women must not eat them. Special reminders to those who have just become pregnant or don’t even know about it! And don't eat the sister papers of your aunt! Don't eat it with tomatoes, pears, oranges, and grapes!
[Secret] Regardless of the many steps, it's actually very simple for people with a little foundation!

Wang Kitchen Wet-spicy Hairy Crab

1. Prepare 4 hairy crabs! (Death is not counted)

2. Put the five-flowered hairy crabs in the water and wash them with a small brush. A person who has caught crabs all over the house tells you that you should never untie the rope before cutting.

3. Open the back of the crab and use a kitchen knife to cut the hairy crab in the middle. If you are a cute girl, it is better to find a man to do the job of crab cutting! Because the knife process is more heart-rending than Korean dramas.

4. Pour some starch on the plate and dip the cut part into the starch.

5. At this time, prepare some green onion, minced garlic, pepper, aniseed, and cooking wine. Cut more thin slices of ginger, because ginger can get rid of the coldness of crabs.

6. After heating the pan, pour the oil, 70% hot (wait a while after a slight smoke), put the floured hairy crabs upright.

7. After frying for a while, flip it and continue frying. It turned yellow when it was fried. Sheng out for use!

8. Save a portion of the oil, add the chili and Chinese pepper to smell the fragrance, then add the onion, ginger, and garlic to fry until fragrant.

9. Pour the cooking wine

10. Pour in the spicy crab hot sauce (Pixian bean paste is not used) and fry until fragrant. Pour half a bowl of water. Put in the fried hairy crabs, collect the juice and you can get out of the pot.