Where is Nanda Chili crab?

Hainan's special mala Tang is named Nanda because of the chef from Sanya Nanhua Hotel. Hainan abounds in all kinds of crabs, most of which are cooked by "steaming" or "stir-frying with ginger and onion". This dish is Sichuan cuisine and Hunan cuisine, which is fried with pepper in combination with local tastes. This dish is crispy and spicy, with endless aftertaste.

Materials:

Three live red crabs (weighing about 1. 25 kilograms), 750 grams of raw oil, 250 grams of dried peppers, 50 grams of fermented soybeans, 300 grams of garlic, soy sauce, white vinegar and monosodium glutamate.

Making:

1. Cover the red crab, cut the crab meat into pieces, wash the lobster sauce and garlic with clear water respectively, absorb water and mix well.

2. Heat the pan with high fire until the heat reaches 80%. Change to medium heat, fry the crab cover until golden brown, then fry the crab pieces until dry, then add pepper, lobster sauce, minced garlic, soy sauce and monosodium glutamate, stir-fry until the fragrance floats out, pour in a colander and drain the oil.

3. Add fried dried peppers, lobster sauce, etc. The bottom of the dish is neatly side by side with crab blocks, and the crab cover is buckled to form a prototype, which is sliced with oranges, cucumbers and carrots.

Features:

Golden color, crisp and sweet, fresh and cool, with southern characteristics and Sichuan and Hunan flavor.