Spicy fried crab legs

Overview

Some restaurants call this dish Huajia. I still don’t understand why it is called Huajia. Huajia is obviously the seafood, like a clam shell. What I learned on TV is that it tastes the same as the food in restaurants. You can adjust the spiciness by yourself, it can be medium spicy. It can be super spicy, but not mildly spicy. Spicy is more delicious. My husband drank 3 bottles of beer in a row, but my daughter ate it deliciously, which is very unladylike, haha.

Tags

• side dishes
• balsamic vinegar
• crab legs
• garlic seeds
• ginger
• jiuniangzi
• light soy sauce
• liquor
• old soy sauce
• onions
• minced chili pepper
• salt
• water

Ingredients

Steps

1. 1 Wash the crab legs, cut them along the lines with scissors

   

2. 2 Use a hammer to hit the middle of each crab leg (this will make it more delicious)

   

3. 3 Prepare ginger and garlic seeds

   

4. 4 Prepare 1 pound of fermented glutinous rice, 9 grams of spicy minced chili, appropriate amount of white wine, sliced ginger, 1 garlic seed, uncut, and cut green onion into sections

   

5. 5 Add appropriate amount of oil, add ginger and garlic seeds, stir-fry until fragrant

   

6. 6 Pour in the crab legs and stir-fry, add white wine (to remove the fishy smell), cover the pot and simmer for 30 seconds

   

7. 7 Add 1 jin of rice wine and cook for 30 seconds

   

8. 8 Add appropriate amount of salt, light soy sauce, dark soy sauce, stir-fry evenly, and add a little balsamic vinegar

   

9. 9 After stir-frying, add a bowl of water to cover the crab legs, add 9 grams of minced chili pepper (if you want it spicier, you can add more minced chili pepper), cover the pot, bring to a boil over high heat, and reduce the juice over medium heat

   

10. 10 When collecting the juice, don’t make it too dry. Leave some juice for better taste. Just take it out of the pan and add the green onions