Spicy dry pot crab

Overview

Authentic Sichuan flavor

Tags

• hot dishes
• seafood
• common dishes
• old man
• dinner with friends
• lunch
• burmese crab
• celery
• chicken essence
• doubanjiang
• dried chili pepper
• garlic sprouts
• ginger
• green onions
• lao gan ma
• millet spicy
• onions
• peanuts
• salad oil
• thirteen incense
• white sugar
• zanthoxylum bungeanum
• garlic
• green pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Burmese blue crabs [fresh]

   

2. 2 Wash it with a toothbrush

   

3. 3 Prepare materials

   

4. 4 Prepare materials

   

5. 5 Wash and prepare peanuts

   

6. 6 Prepare materials

   

7. 7 Blue crabs, shelled and lunged

   

8. 8 Break into 4 halves and smash the crab clips with the back of a knife

   

9. 9 Finally got it

   

10. 10 Add peanuts to cold oil, fry until cooked and set aside

    

11. 11 Add dried chili pepper, Sichuan peppercorns, garlic, ginger, spicy millet, and a small spoonful of sugar to the cold oil. Fry over low heat until the fragrance becomes fragrant. Then add a small spoonful of bean paste and a small spoonful of Laoganma. Fry until the fragrance becomes fragrant.

    

12. 12 Put the crabs into the pot and stir-fry over medium heat, add thirteen spices and a small amount of soy sauce

    

13. 13 After the crabs turn red, stir-fry for 1 minute. Add green onions, onions and garlic sprouts. Stir-fry for another 1 minute. Add green pepper and celery

    

14. 14 Finally add salt, chicken essence, and fried peanuts

    

15. 15 Smells so good