Spicy crabs
By VicentaLakin
The June crabs are perfect。
Recipe Recommendations
- swimming crab 500G
- green onions one
- ginger 1 block
- garlic 1
- octagonal 1 block
- geranyl 4 pieces
- cinnamon 1 block
- pepper 50g
- dried chili 50g
- beer 500ml
- douchi 1 scoop
- Pi County Douban 1 scoop
- salt appropriate amount
- sugar appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
Steps for Spicy crabs
1
The shuttle crab washes off the cheeks half-open and makes one night with ginger onions. Fear of sting can be a lot of ginger。
2
Crabs from the pickled shuttle remove the ginger, wash the water once, and stick their mouths to the powder。
3
The boiler is well-oiled, a small bubble is tested with chopsticks, followed by a low- and medium-fired crab。
4
Dry peppers, fragrance leaves, peppers, eight horns, guacamole, garlic, beans. Peas, ginger-cheese, onions, garlic. I'm allergic to garlic, so I didn't
5
Crabs can be recovered when their feet turn red。
6
Save the bottom oil in the pot, half the onion of the fire will blow up. Then pull out the onions。
7
Go down the fragrance leaves, peppers, dry peppers, eight horns, cinnamon。
8
I'll be right down。
9
It's the next spoon of red oil from the soybean petals。
10
It's a blow-in-a-cracker crab, and it's in a fire for two or three minutes, so the crabs cover the bean petals。
11
Add a beer and burn the fire。
12
When the beer is burned, the right amount of sugar and salt is added to the taste. Guy turns to light fire and boils for 20-30 minutes. Last thing you need is a fire。
13
When the soup is thick, you can start the pot。Spicy crabs Make Tips
1: The June crab shell is soft, and it's better for 2: small and medium-fry crabs to prevent the oil spilling out, and it doesn't make the meat older: if the crab tastes heavy, the ginger onions don't save