Spicy hairy crab
Overview
Hairy crabs are a seasonal delicacy and the most important thing is to enjoy them at the right time. Nine males and ten females, the ninth month and the tenth month, all refer to the time to eat crabs. In the ninth month of the lunar calendar, female crabs are full of eggs and the crab roe is fragrant and delicate. The old saying is very accurate: October is the best time to eat female crabs. A bucket is full of red jade, and the pincers are full of red jade. The fragrant fragrance comes out. This poem couldn’t describe the color, smell, or taste of this hairy crab better. Open the full yellow crab roe, the meat is plump and delicious. In addition to steaming the original flavor, hairy crabs can also be stir-fried, which is full of spicy flavor and is an absolute killer of rice.
Tags
Ingredients
Steps
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The hairy crabs are all fresh and alive, and they are all female crabs.
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Untie the tied straw rope and scrub it clean with a brush.
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Break off the crab lid and remove the gills.
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After taking off the crab cover, remove the crab heart and stomach, and separate the crab from the middle.
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Take care of all the hairy crabs.
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Shred ginger and garlic
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Put starch in a bowl
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Dip the cut surface of hairy crabs with starch
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Mix sugar, vinegar, cooking wine, light soy sauce, salt, a little starch, and water into a bowl of juice.
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Heat oil in a pan.
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Place the starchy side down in the pan and fry briefly.
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Wait for the crab roe to solidify and fry until the crab changes color and take it out.
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Drain the fried hairy crabs and set aside.
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Leave some oil in the pot, add ginger and garlic and saute until fragrant.
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Add a spoonful of spicy sauce and stir-fry until fragrant.
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Add the crab pieces and stir-fry evenly.
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Pour the bowl of juice into the pot, cover and simmer for 3 minutes.
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Collect the juice and serve on a plate.
