How to make spicy crab hot pot? Hot pot spicy crab preparation and ingredients

Spicy crab hot pot is based on the classic Sichuan dish spicy crab and belongs to Sichuan cuisine. First, the meat crab is supplemented with green onions, ginger, Sichuan peppercorns, dried chili peppers, etc. Then add an appropriate amount of fresh soup to blanch all kinds of vegetables as appropriate, and the perfect combination of dry pot and hot pot complements each other; It is fragrant, spicy, fresh and crispy, delicious and nutritious.

Ingredients: 1000 grams of fresh meat crab, 100 grams of celery, 100 grams of dried chili peppers, 30 grams of green onions, 20 grams of ginger slices, 50 grams of onion pieces, 30 grams of garlic cloves, appropriate amount of refined salt, 10 grams of tempeh, 15 grams of dry fine starch, 50 grams of cooking wine, 15 grams of rice wine juice, 3 grams of sugar, 3 grams of pepper, all the base materials, 50 grams of crispy peanuts, 5 grams of chicken essence, 1 gram of monosodium glutamate, 1000 grams of pork bone soup, 3 grams of coriander, 1000 grams of hot pot oil.

Production process: 1. First cut off the crab claws, break the crab shell, then remove the crab bucket to listen to the small black sandbag, and then remove the black line in the middle of the crab navel and the left and right hairs in the body, brush the crab shell and crab claws with a brush, cut off the crab shell shell, and then rinse it with water, cut the crab body into small pieces, break the crab claws, add an appropriate amount of green onions, ginger slices, refined salt, cooking wine, dry fine starch and mix well for about 10 minutes, put it in boiling water and simmer it with water, rinse it with water, and drain the water. Then peel the crispy peanut kernels and crush them into petals.

2. Put the pot on medium heat, pour in the hot pot oil, heat the oil to 40% hot, put the crab in the pot and fry, and then put in the chili pepper section, green onion segment, ginger slices, onion pieces, garlic, tempeh, base, fry together, fry until cooked and fragrant, add refined salt, sugar, pepper, rice wine juice, celery segment, and then fry, fry until the celery is disconnected, add chicken essence and monosodium glutamate and stir well, pour the bottom of the fried hot pot into the hot pot basin, sprinkle with crispy peanut kernels, and put in the coriander segment.

How to eat: Put the hot pot pot on the stove, don't light the fire first, give each person a pair of disposable sanitary gloves, and you can eat. When the food in the pot is almost eaten, add the fresh soup, then put the flavor dish on the table, put the shabu-shabu around the pot, and wait for the soup to boil before serving, and when it is cooked, you can eat it with dipping sauce.

Recommended shabu-shabu dishes for 3---5 people.

150 grams of meatballs, 200 grams of spicy pork ribs, 150 grams of fresh meat slices, 150 grams of enoki mushrooms, 150 grams of shiitake mushrooms, 100 grams of fungus, 100 grams of bean skin, 200 grams of sweet potato wide vermicelli, 200 grams of duck blood, 200 grams of green bamboo shoots, 150 grams of cabbage, 100 grams of pea sprouts.

Note: 1. The crab selected must be alive, dead crabs or underripe crabs are poisonous and must not be eaten.

2. Because the crab shell is thicker and the flavor is slower, you can put more refined salt and more watercress as the base material, so that the spicy crab hot pot base will taste delicious.

Spicy crab hot pot base.

The method of spicy crab hot pot is to put the crab into the pot first, then add seasonings, add chili oil, and finally make a hot pot.

1.Wash the crabs and put them in a container and pour an appropriate amount of liquor to get the crabs drunk.

2.Wash the cabbage, tofu skin, and coriander and set aside. Add water to make fermented bean curd juice for later use. Heat the sesame oil in the pot, pour in the minced garlic and fry until fragrant.

3.Smoke the drunk crab all in half, remove the gills and intestines for later use.

4.Heat the oil in a wok and stir-fry the chili pepper and peppercorns, stir-fry the chives, ginger and garlic, pour in the crabs and stir-fry the white wine, add the sugar, vinegar and light soy sauce and stir-fry evenly.

5.Add a spoonful of stock and cook for a while, add salt and stir-fry out of the pan.

6.Sprinkle with coriander and serve in the hot pot with the alcohol stove and dipping sauce.

After eating the crab, add an appropriate amount of stock and continue to cook with your favorite ingredients.

You can buy a packet of hot pot base first, put it in the pot and stir-fry until fragrant. Add the crab and then add the water to simmer together.

Ingredients: 4 crabs.

Ingredients: 200 grams of Chongqing base, 1 tael of ginger, 20 grams of monosodium glutamate, 2 taels of oil, 2 taels of liquor, 2 taels of distiller's lees, a little white pepper, and an appropriate amount of salt.

Sesame oil bowl material: Garlic sesame oil add some monosodium glutamate and stir well, and shabu shabu bowl material can also be used.

Method:1Put oil and main ingredients in the pot, stir-fry the ingredients to bring out the fragrance, put an appropriate amount of water and cook over medium heat for 5-10 minutes, pour into the hot pot, and boil!

2.Shabu-shabu can be anything, as long as it can be eaten, such as: chrysanthemum, tofu, blood tofu, Jiwei shrimp, yellow throat, duck intestines, sausages, ham, shutters and various vegetables, seafood, meat and others, according to personal preference.

Ingredients: 1 crab.

Excipients: 3 grams of minced ginger, 5 grams of green onions, 50 grams of onions, 10 grams of corn starch, 50 ml of cooking oil, 3 grams of sesame peppers, 10 grams of dried chili peppers, 5 grams of spicy sauce.

1. Wash the crabs.

2. Cut the green onion into sections.

3. Finely chop the ginger.

4. Cut the onion into slices.

5. Cut the crab into cubes.

6. Stir the cornstarch and crab well.

7. Heat the oil and add the crabs, and fry the crabs until golden brown.

8. Pour the pepper, dried chili pepper and minced ginger over high heat until fragrant, add the spicy sauce and onion and stir-fry evenly.

9. Finally, add the crab and salt and stir-fry evenly.

10. Spicy crab finished product.

Super appetizing spicy crab, so delicious that you can't stop.

3.Cut off the spikes of the crab legs.

4.Split in two and chop open. Drop the case back.

5.Heat the oil in a hot pan and add ginger and garlic, millet pepper, and hot pot base and stir-fry until fragrantAdd the crab and stir-fry and add cooking wine.

7.Add the leek rhizomes to make a fragrance.

8.Add light soy sauce vinegar and a little water. Cooked.

Spicy crab ingredients: 2 hairy crabs, 10 grams of dried chili peppers, a little pepper, a little ginger, an appropriate amount of garlic, an appropriate amount of bean paste, 3 grams of salt, an appropriate amount of cooking wine, an appropriate amount of pepper, a little star anise, an appropriate amount of cinnamon, an appropriate amount of sugar, and 50 grams of peanut oil.

2. Open the lid, remove the crab gills and crab hearts, chop the crab into pieces, add salt, cooking wine, and pepper to marinate for a while 3. Heat the pan with oil, when the oil temperature is hot, dip the crab pieces into some dry starch 4, fry the red in the pot and drain the oil, leave a little bottom oil in the pot, add ginger and garlic slices to the pot 5, add Sichuan pepper, dried red pepper, star anise, cinnamon and stir-fry until the red oil comes out 6, pour in the fried crab, add salt, sugar, monosodium glutamate to taste, pour a little sesame oil, sprinkle with chopped coriander and start the pot.

Ingredients: (2 servings) 500 grams of fresh meat crab, 10 grams of minced peppercorns, 15 grams of chili oil, 5 grams of coriander, three or four small red peppers, 10 grams of salt, 5 grams of ginger, 5 grams of sugar, 10 grams of cooking wine, 5 grams of cooked sesame seeds, 5 grams of powder.

Method: 1. Wash the crab with a brush, remove the feet and tongs of the crab, and break the shell. After breaking it, wash the dirty part of the cavity, then use a knife to cut the crab body into two knives and four pieces, and break the crab claws, and put all of the above into a plate.

2. Cut the chili pepper into small slices, cut the coriander into sections, wash the ginger and cut it into minced pieces, then sprinkle it in the meat and crab plate with cooking wine and salt, put it in the steamer and steam it for 8 minutes, turn off the heat.

3. Stir-fry another wok, put in chili oil, and at the same time pour the minced peppercorns and another small chili flakes into it, stir-fry the fragrance over slow heat, then pour the steamed crab and the steamed soup into the wok, stir-fry for 4 minutes, hook a thickener, sprinkle with sesame seeds, and you can get out of the wok. After serving, you can use chopsticks to put the crab back to its original state, and sprinkle some coriander, red, red, green and green, full of color, fragrance, shape and taste, hehe.

4. The selection of crabs should be lively and heavy, as it is a meat crab, and the thick shell of the claw is not necessarily cost-effective, but it is not as good as being fat and plump. When breaking the crab shell, be careful with your hands, and don't break the crab claws too much, just break them slightly.

5. Before slaughtering crabs, it is best to let the crabs drink some spirits. With a small spoon, just feed half a spoonful of brandy. After this crab is drunk for a while, the meat has a bit of a winey aroma, and it is easier to handle when slaughtered.

Tools Raw materials for spicy crabs: crabs.

Ingredients for spicy crab: ginger slices, minced garlic, pickled peppers, pickled radish.

Seasoning of spicy crab: oil, bean paste, salt, sugar.

1. Equip the materials;

2. Heat the oil, add ginger slices, minced garlic, pickled pepper and pickled radish and stir-fry until fragrant;

3. Pour in the cut crab, stir-fry, add bean paste, add a little salt, sugar, and broth essence, pour in kimchi water (if there is no boiling water or stock) and cook until the crab changes color, and the soup is juiced;

4. Remove from the pot.

Ingredients: Meat crab.

Seasoning: green onion, salt, sugar, liquor, dried chili, ginger, cooking wine, vinegar, Sichuan pepper, chicken essence, edible oil Method:

1.Put the meat crab in a utensil, add an appropriate amount of liquor, and cut the gills, stomach and intestines into pieces after the crab is drunk;

2.Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices;

3.When the oil is hot to three percent, put in Sichuan pepper and dried chili pepper to fry the spicy fragrance, add ginger slices, green onions, crab pieces, pour in cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot and eat.

Characteristics: hemp, fragrant, fresh.