chilli crab
By RuthieGreen
Born in Chengdu around 2000, it is a classic of the new school of Sichuan cuisine. It is spicy and delicious. After eating it, I never forget to lick the soup on my fingers clean.
Recipe Recommendations
- crab 250 grams
- ginger 1 block
- spices appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- medium spice
- burn
- ten minutes
- simple
Steps for chilli crab
1
Prepared materials.
2
Add some salt to the water and add the crabs to keep them for about half an hour.
3
Clean the crab with a brush, remove the navel and brush it clean together.
4
Remove the shell, chop the abdomen into small pieces, slice the ginger, and cut the green onions.
5
Heat oil and saute chives, ginger, spices.
6
Add spicy tempeh and stir-fry until fragrant.
7
Add the processed crab.
8
Add cooking wine and stir fry.
9
Add a little more water, chicken essence, and salt, cover the pot and cook for about ten minutes.chilli crab Make Tips
1. Spices include: star anise, pepper, cinnamon, fragrant leaves, cloves. 2. Because this spicy fermented bean sauce is relatively spicy, no other peppers are added, and you can adjust the degree of spiciness according to your preferences! 3. Dead crabs cannot be eaten!