Stir fried crab with pepper in Singapore(xin jia po la jiao chao xie jie sai si fang cai )

Stir fried crab with pepper in Singapore

Introduction:

"There are many ways to eat crab. This Singapore style black pepper crab is rich in spices and full of flavor."

Production steps:

Step 1: clean the crab with a brush, open the shell, remove the gills, lungs, stomach and other internal organs, wash and cut it into 4 pieces, and pat the crab forceps with the back of a knife;

Step 2: dip the chopped crab in egg liquid and set aside. Chop the dried scallion and garlic together. Cut the fresh red pepper into small pieces;

Step 3: pour oil into the pot, put in the processed dried scallion, garlic, crab, seasoning and water except coconut milk;

Step 4: cover the pan and start the function of dry pan frying;

Step 5: after cooking, add coconut milk while it's hot, and stir well to get out of the pot.

Materials required:

Crab: 2 (500g)

Red pepper: 1

Water volume: 400ml

Black pepper juice: 15g

Dried scallion: 2

Garlic: 2 cloves

Oyster sauce: 10g

Egg: 1

Oil: 20 ml

Coconut milk: 50 ml

Precautions: 1, when out of the pot, first fill out the crab, and then mix the soup and pour it on the top. 2. Coconut milk should be put last to keep the best flavor.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xin Jia Po La Jiao Chao Xie Jie Sai Si Fang Cai