Spicy Crab Practice in Jinyuexuan Hotel

Crab (1800g)

condiment

Salad oil (500g), ginger (50g), garlic (50g), onion (50g), pepper (15g), dried pepper (25g), cinnamon (10g), star anise (4) and salt (appropriate amount).

kitchenware

fryer

Put the crab belly up and peel off the soft cover at the bottom first.

Then turn it over and peel off the big shell cover on the front, remove the burrs on the white cheeks and sides by hand, leaving two big crab claws at the back, make a slit with the back of the knife, and then split the body in two.

Slice ginger, peel garlic, obliquely cut onion into long slices, and put pepper, dried pepper, cinnamon and star anise in a bowl for later use.

Pour more oil into the wok and heat it to 80% heat.

Stir-fry the materials in the third step.

When the ingredients in the pot become darker, add the peeled crabs and stir fry in the pot.

Stir-fry for about 5 minutes, add salt and chicken essence, pour in cooking wine and cook until it is fragrant.

Mix a tablespoon of seafood sauce, hot sauce and red pepper powder to make a sauce.

Add it to the pot.

Add a little water, stir well, cover the pot and simmer for 5- 10 minutes.