Singapore Chili Crab
By VicentaLakin
There are many kinds of crabs, and this is a Singapore-style black pepper crab, which is rich and tasteful。
Recipe Recommendations
- flower crab 2 only
- red pepper 1 piece
- water 400 ml
- black pepper sauce 15 grams
- shallots of 2
- garlic 2 cloves
- oyster sauce 10 grams
- eggs one
- oil 20 ml
- coconut milk 50 ml
- slightly spicy
- fried
- ten minutes
- simple
Steps for Singapore Chili Crab
1
Crabs wash their brushes, open their shells, remove their gills, stomachs, etc., and wash them and cut them into four pieces, with a knife on their backs
2
Crab clots and egg fluid, dried onions and garlic, and fresh peppers cut into small pieces
3
(b) Oil in the pot, which is fed into the treated onions, garlic, crabs, and sauce and water other than coconut
4
Cover the lids and activate the [dry pot fried] function
5
When the cooking is over, you can get out of the pot while it's hot enough to mix the coconut。