[spicy crab] - the most beautiful taste of autumn in October(xiang la xie jin qiu shi yue zui mei de wei dao )

[spicy crab] - the most beautiful taste of autumn in October

Introduction:

"Around the Mid Autumn Festival, crabs are the fattest. In recent two days, crabs are rampant. No one cares about the taste of steamed crabs. Spicy crabs have become their favorite. They have been cooked several times in a row, but they are still not enough to eat at home. However, in terms of health preservation, autumn is the season of easy dryness, so we should eat less spicy, stimulating and hot food. It is better to eat more food of nourishing yin and clearing dryness, nourishing yin and moistening lung. Today's Spicy Crab is a famous crab in Qingdao. Its meat is fat and delicious. Other crabs can also be made. It's really delicious. I highly recommend it to you. "

Production steps:

Step 1: materials required

The second step: wash the crabs and put them into large containers, add Baijiu, and salve them for a while.

Step 3: insert a chopstick from the middle of the crab shell to the end, then press down to break off the shell

Step 4: remove the gills and internal organs of the crab, chop the crab into large pieces, chop the shell in half, and smash the legs with the back of a knife to make it tasty

Step 5: Sprinkle proper amount of starch and wrap a thin layer on the surface of crab

Step 6: add oil to the frying pan (more than usual), add chopped crab pieces when the oil is 7 minutes hot

Step 7: fry until the crab meat is tight and the crab shell is red

Step 8: add garlic and shredded ginger to the remaining oil in the pan

Step 9: stir fry the flavor, add the chopped scallion and green pepper

Step 10: stir fry a few times, add Chinese prickly ash, Pixian Douban sauce and dry red pepper, stir fry until the dry red pepper is fragrant

Step 11: add the fried crab

The twelfth step: stir fry evenly and add proper baijiu.

Step 13: add celery and stir fry

Step 14: add a small amount of chicken essence, stir fry evenly, turn off the heat and serve

Materials required:

Crab: two

Celery: moderate

Zanthoxylum bungeanum: right amount

Scallion white: moderate

Ginger: moderate

Garlic: right amount

Starch: right amount

Baijiu: moderate amount

Pixian Douban sauce: right amount

Dry pepper: right amount

Note: 1, crab choose meat crab or river crab can. 2. Clean the surface of crab with a brush. 3. When I make this dish, the crab is fried in a small amount of oil. If I fry it in a large amount first, the effect is better. 4, the use of Baijiu in the production process is more delicious, and the flavor of cooking wine will be worse.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Xie Jin Qiu Shi Yue Zui Mei De Wei Dao