Spicy crabs
By VicentaLakin
The spicy crabs that decompress the moocats are particularly fragrance! The crabs of the Seven Mile River, originally produced in the Southwest of the Ning River in Tianjin city, are specially produced in the Ning River region and are known for their growth in the waters of the seven miles of the Ning River. The Seven Mile Sea, a typical ancient lake wetland on the coast of China, has clean water quality and is rich in trace elements, making crabs of the Seven Mile River very good quality。
Recipe Recommendations
- Qilihai river crab a few
- onion 2 pieces
- Jiang 1 block
- garlic 1 head
- bean paste appropriate amount
- laoganma appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy crabs
1
The crabs of the Seven Mile River, which will be bought from a moo cat, will be washed, their tails removed, their crab caps opened and their cheeks removed. Crabs evaporate in flames for eight minutes, or as soon as crab yellow, crab cream is ripe。
2
Each crab will be cut into four pieces for two to three minutes in a boiler, at which point crab yellow and crab cream will be condensed and the crab meat will be almost ripe for extraction。
3
Smash the garlic, onions. The bottom oil, the small, hot onion garlic, the soy sauce and the old godmother, is so slow to make red oil。
4
We're going to have a white sugar, a fire, a boiled-off crab, wine, vinegar, and proper sauce. Put the lid on for 1 2 minutes。Spicy crabs Make Tips
Jealousy is only for the taste, so less。