Spicy and delicious hot blue crab
Overview
It’s autumn, it’s time to eat crabs. The hairy crabs are still a bit undercooked, and since it’s autumn rain, it’s a good dish to have spicy crabs with a strong flavor. I simply bought 3 blue crabs and tried the spicy crab for the first time.
Tags
Ingredients
Steps
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When you buy blue crabs at the market, ask your boss to handle them well. When you take them home, clean them repeatedly. Soak them in white wine and water for a few minutes, then rinse them with water several times. Then cut the crab's pliers open and tap the pliers a few times with the back of a knife until the shell cracks. Cut the crab body in half.
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Cut green onions and celery into sections. Cut green and red peppers into cubes.
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Slice ginger and garlic.
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Heat oil in a pan, using half more oil than usual for cooking. Heat 50% of the dried Sichuan peppercorns now, turn to low heat and fry slowly. When the fragrance of the Sichuan peppercorns is completely fried, remove the Sichuan peppercorns and throw them away.
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Fry the dried chili peppers over low heat until fragrant, then add the ginger and garlic slices and sauté until fragrant.
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Turn to medium heat and stir-fry the crabs. When the crabs turn red, add the green onions, celery, salt and sugar. At this time, don’t put in enough salt at once, leave some margin.
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After a few minutes, turn to high heat, add green pepper and red pepper, stir-fry for 2 minutes, and add a little salt.
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The picture of the finished product shows that the two cavities are not open after eating, and the food is eaten hard.
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Even the garlic slices were washed out in the wind, and they said they bought too little. I said the food is delicious, but I want to eat it until I feel itchy. Originally I was told to pick out the dried chili peppers and throw them away, but Fox said I would save them and fry the remaining green and red peppers for comfort at night. . . . .
