Low-fat Spicy Crab

Overview

Spicy crabs are fried and very fragrant. Today, my husband is not at home and I don’t dare to handle live crabs, and I don’t want to eat too oily, so I came up with this low-fat version of spicy crabs! The taste was so good that I almost burst my belly and filled a large pot of crabs. There were more than a dozen crabs, they were big and plump, but it was really enjoyable!

Tags

• hot dishes
• home cooking
• common dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• aged vinegar
• crab
• light soy sauce
• onion, ginger and garlic
• pepper
• pixian doubanjiang
• sugar

Ingredients

Steps

1. 1 Add oil to the wok and sauté the pepper until fragrant

   

2. 2 Add onion, ginger and garlic

   

3. 3 Put two spoons of Pixian bean paste

   

4. 4 I didn’t dare to cut the crabs in half while they were still alive. I always thought it was too cruel and I couldn’t do it myself, so I steamed the crabs first. This method is suitable for those who are timid

   

5. 5 Crab cut into two pieces

   

6. 6 Put in the wok

   

7. 7 Add light soy sauce

   

8. 8 Vinegar, cooking wine

   

9. 9 Add sugar, add appropriate amount of water, bring to a boil over high heat, and simmer over low heat until the soup becomes thick

   

10. 10 Serve on a plate