Sauteed Crab in Hot and Spicy Sauce(xiang la xie )

Sauteed Crab in Hot and Spicy Sauce

Introduction:

"Spicy crabs are usually peeled raw and then fried in oil. It tastes fresh, but I don't have the ability to peel raw crabs. I'm afraid this little thing will pinch my hand, so I peel them after steaming, but the taste is good. Anyway, I don't think it's much worse. So the MM who like spicy crabs and have no ability to shell can steam them like me and then make them. They also pursue the taste. If they steam them half cooked and then oil them, they will be more tender. "

Production steps:

Step 1: put the crab belly up and peel off the soft cover at the bottom.

Step 2: turn over and peel off the big shell cover on the front, remove the cheek white and the rough edge by hand, leave off two big crab claws, use the back of the knife to make cracks, and then divide the body into two parts.

Step 3: slice the ginger, peel the garlic, cut the scallion into long slices, and put the Chinese prickly ash, dry pepper, cinnamon and star anise in the bowl.

Step 4: pour more oil into the frying pan and heat it to 80% heat.

Step 5: next step 3: stir fry the ingredients.

Step 6: when the color of the ingredients in the pot becomes dark, add the peeled crab and stir fry.

Step 7: stir fry for about 5 minutes, add salt, chicken essence, pour in cooking wine and cook until fragrant.

Step 8: mix seafood sauce, spicy sauce and chili powder into sauce.

Step 9: add to the pan.

Step 10: add a small amount of water, stir fry well, cover the pot, and simmer for 5-10 minutes.

Materials required:

Crab: 1800 G

Salad oil: 500g

Ginger: 50g

Garlic: 50g

Scallion: 50g

Pepper: 15g

Dry pepper: 25g

Cinnamon: 10g

Star anise: 4

Salt: right amount

Chicken essence: a spoonful

Cooking wine: 80g

Seafood sauce: 1 tablespoon

Spicy sauce: 1 tablespoon

Chili powder: 1 tablespoon

Note: don't throw away the bottom of the crab pot after eating. Throw in the crab cover after eating, then add the soup (water is OK), add some salt and other seasonings, boil it and then add the hot pot side dishes such as Qianzhang, tofu, potato, ham, mushroom, vermicelli and green vegetables. The taste is also excellent!

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Xiang La Xie