Secret Spicy Crab
Overview
Generally, spicy crabs are made from sea crabs. In fact, the taste is just as good when made from river crabs, because the meat of river crabs is sweeter and more delicious, and there is more crab meat. Unlike sea crabs, except for the two clips, which have more meat in the mouth, they are basically shells. In fact, spicy crabs are usually shelled raw and then fried in oil, which makes the taste fresher. However, I don't have the ability to shell raw crabs. I'm afraid that this little thing will pinch my hands, so I steam them and then peel them. However, the taste is not bad, and I think it's not much different anyway. Therefore, girls who like to eat spicy crabs but are not able to peel them raw can steam them like me before cooking them. Those who are more interested in the taste can steam them half-cooked and then fry them in oil, which will make them more tender.
Tags
Ingredients
Steps
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Turn the crab belly up and peel off the soft cover at the bottom first
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Then turn it over and peel off the front large shell cover. Use your hands to remove the gills, whites and burrs on the sides. Leave the two large crab claws aside, use the back of a knife to create a crack, and then divide the body into two parts
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Slice the ginger, peel the garlic, cut the scallions diagonally into long slices, put the peppercorns, dried peppercorns, cinnamon and star anise into a bowl and set aside
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Pour more oil into the wok and heat over high heat until it is 80% hot
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Enter the ingredients in step 3 and stir-fry
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When the color of the ingredients in the pot becomes darker, add the peeled crabs and stir-fry
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After frying for about 5 minutes, add salt, chicken essence, cooking wine and cook until fragrant
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Mix a tablespoon each of hoisin sauce, spicy sauce, and red chili powder into a sauce
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Add to the pot
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Add a small amount of water, stir-fry well, cover the pot and simmer over low heat for 5-10 minutes
