Spicy crabs
By VicentaLakin
"Autumn winds, crab feet itching; daisies open and crabs smell" and every September to October is when crabs are full of butter, so there's an ulcer saying, "Autumn is the most important thing to eat crabs." When I came home, I saw a crab seller, I bought a couple of them and made my son's favorite spicy-finger crab. The fragrance, spicy, fresh, scavenging, delicious and nutritious. That's a good taste
Recipe Recommendations
- female crabs of 4
- peanut oil appropriate amount
- pepper appropriate amount
- the pepper appropriate amount
- dried red pepper appropriate amount
- octagonal of 3
- geranyl appropriate amount
- shallot appropriate amount
- onion appropriate amount
- garlic slices appropriate amount
- oyster sauce a spoonful
- Pi County bean paste a spoonful
- white sugar appropriate amount
- salt appropriate amount
- Jiang appropriate amount
Steps for Spicy crabs
1
Four female crabs, wash up, pour in a proper amount of white wine, I pour in a bit of a platinum, and the crabs get drunk. I'll handle it later。
2
Drunk and dead, with a knife, everything in the middle of the crab, cut off the belly button, and tried to cut it all again, fearing that it would run out。
3
Powder at every cut。
4
Fifty-six per cent of the oil in the pot is burned, the hand-held crab feet are blown to the mouth, then the whole of it is put into red。
5
Blow good crabs。
6
It's hot and oily。
7
Peppers, peppers, red peppers, ginger onions, garlic chips, fragrances, eight horns of fragrance。
8
A spoonful of soy sauce。
9
Fire red oil。
10
A bowl of open water。
11
Blasted crabs were put in, salt in the right amount, neptunium oil, white sugar, smelt in the right amount of sauce。
12
Spray the onions, and the peppers flatten off the fire。
13
The finished product。
14
The finished product。Spicy crabs Make Tips
Fearing that the crabs would spill, they only cut their belly buttons and remove them when eating them. Crab intestines, crab stomachs, crab hearts。