Fried crab in typhoon shelter(hai wai ban bi feng tang chao xie )

Fried crab in typhoon shelter

Introduction:

"Fried crab in typhoon shelter is a high-grade seafood dish in overseas Chinese restaurants. It's a little different from Hong Kong's fried garlic. When you eat fried crabs in the typhoon shelter overseas, the last thing you eat is the burnt minced meat. The burnt minced meat, garlic and pepper are used as a whole for cooking, which is very appetizing. It costs 22 Canadian dollars (equivalent to 138 yuan) to order a take out crab. So, if it's not a treat, I seldom order this dish. Ha ha, of course, if I can make it, it costs about ten yuan. "

Production steps:

Step 1: clean the crabs you bought. (I bought two, one for steaming and the other for "fried crab in typhoon shelter")

Step 2: first twist out the big claw of the crab. (in this way, you don't have to worry about getting the pliers inside and outside)

Step 3: pull out the crab's back shell, clean the inside, and use kitchen scissors to cut off the gills.

Step 4: smash the crab claws with a meat hammer

Step 5: chop the cleaned crabs.

Step 6: prepare green and red pepper, Douchi, garlic and minced meat.

Step 7: dice the green and red pepper, chop the garlic, soak the Douchi in water, and rinse the minced meat with water to remove the blood.

Step 8: chop the crab and marinate it with ginger, chives, salt and wine for a while.

Step 9: wrap the pickled crabs in flour.

Step 10: heat the oil in a small pot until it bubbles with chopsticks.

Step 11: gently put the crabs wrapped in flour into a small hot pot (to save oil) and fry until golden.

Step 12: pick up the fried crabs and drain the oil.

Step 13: stir fry garlic, rice and lobster sauce with oil.

Step 14: stir fry minced pork after sauteed garlic rice and Douchi, and let the minced pork stir fry until fragrant.

Step 15: stir fry minced meat with green pepper and stir fry quickly.

Step 16: finally put the fried crab, put wine, put a little sugar and salt, stir fry quickly. Wow, Jiaoxiang, crab meat, garlic, pepper The "overseas version, fried crab in typhoon shelter" is ready to serve...

Step 17: put the fried crab on the plate and spread the burnt minced meat, Douchi and green pepper on the surface. Wash your hands and you can eat... (it's my first time to learn how to do it, so I've reimbursed it myself. It's delicious. Christmas will be a feast, ha ha)

Materials required:

Vancouver crab: one

Ginger: right amount

Chives: right amount

Salt: right amount

Wine: moderate

Pepper: right amount

Garlic rice: right amount

Douchi: right amount

Minced meat: moderate

Edible oil: right amount

Note: warm tips: when cleaning the crab, twist its pliers down first, so you don't have to worry about the power of the pliers.

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hai Wai Ban Bi Feng Tang Chao Xie