Braised crab claws with spicy sauce(xiang la zhi shao xie qian )

Braised crab claws with spicy sauce

Introduction:

Production steps:

First step: Crab pliers brush with clean brush, lemon slices, squeeze lemon juice, and Baijiu together for 5 minutes.

Step 2: add ginger slices, continue to marinate for 10 ~ 20 minutes, and dice garlic and capsicum;

Step 3: heat up the pan, add cooking oil, heat up the fire, add garlic and capsicum, stir fry until fragrant, then pour in soy sauce, stir fry a few times, pour in pickled crab claws (take out lemon slices), stir fry and stir fry;

The fourth step: stir fry until slightly discolouration, add a little water, and then pour it into a bottle of Baijiu, a little of thirteen Xiang, salt, mushroom essence and pepper before boiling.

Step 5: boil until the juice is half dry, then you can take out the pot. Drop a few drops of sesame oil before taking out the pot, and stir fry while it is hot.

Step 6: it's finished. Suddenly, the fragrance overflows all around. The shell of the crab claw is very thin. Gently bite open the crab claw, the juice is flowing, and the meat is fresh, tender and plump. It's a delicious dish to accompany meals, wine, family gatherings, and salty for all ages.

Materials required:

Crab claw: right amount

Lemon: moderate

Ginger: moderate

Garlic: right amount

Chaotian pepper: right amount

Edible oil: right amount

Baijiu: moderate amount

Old style: moderate

Salt: right amount

Mushroom essence: moderate amount

Pepper: right amount

Thirteen spices: appropriate amount

Sesame oil: appropriate amount

Note: when cooking, put the seasoned soy sauce before the ingredients are put into the pot. The flavor of the cooked dishes will be very different, and the flavor of the seasoned soy sauce will be greatly improved. Try it now~

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Zhi Shao Xie Qian