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

Sauteed Crab in Hot and Spicy Sauce

Introduction:

"Originated in Chengdu around 2000, it is a classic of new Sichuan cuisine. It's spicy and delicious. After eating, you don't forget to lick the soup on your fingers. "

Production steps:

Step 1: prepare the materials.

Step 2: add some salt into the water and raise the crabs for about half an hour.

Step 3: clean the crab with a brush, remove the navel and brush it together.

Step 4: peel off the shell, chop the abdomen into small pieces, slice the ginger and cut off the scallion.

Step 5: heat oil, saute onion, ginger and spices.

Step 6: add spicy Douchi and stir fry until fragrant.

Step 7: add the processed crab.

Step 8: add cooking wine and stir fry.

Step 9: add a little water, chicken essence and salt, cover the pot and cook for about 10 minutes.

Materials required:

Crab: 250g

Spicy Douchi: 1 tablespoon

Ginger: 1 piece

Spices: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

Salt: right amount

Note: 1. Spices include: star anise, pepper, cinnamon, clove. 2. Because this spicy Douchi is spicy, there is no other chili in it. You can adjust the degree of spicy according to your preference! 3. Dead crabs can't be eaten!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang La Xie