Spicy crab
Overview
The triangle-shaped green crab belly and umbilicus is a meat crab, and the round one is a paste crab. The one I bought today is a meat crab, and it tastes good even if it is spicy!
Tags
Ingredients
Steps
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Prepare the ingredients.
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First wash the crab and chop it into large pieces, and use the back of the pliers to break it into pieces, otherwise it won't be able to bite.
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Cut the dried chilies into sections, shred the onions, and cut the ginger into slices.
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The chopped meat crab is coated with a layer of cornstarch.
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Heat the oil in the pan and add the crab pieces wrapped in cornstarch.
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Fry the cut surface until golden brown and remove the crab shell first when it turns red.
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Add all the spices, chili segments, and ginger slices to the base oil and stir-fry until fragrant.
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Add onions and bean paste and stir-fry.
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Stir-fry over high heat for a few dozen seconds until the onions become soft.
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Add the fried crab pieces, then add light soy sauce, dark soy sauce, sugar, cooking wine and less water, stir well and cook over high heat for a few minutes.
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Finally sprinkle with coriander segments.
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Just stir well.
