The practice of spicy crab in a dry pot, the practice of home style spicy crab

Spicy crab's home-cooked recipe:Ingredients: 4 crabs, 5 cloves of garlic, 4 slices of ginger, 50 grams of chili pepper, 2 tablespoons of cooking wine, 3 tablespoons of starch, 4 green onions, 2 tablespoons of soy sauce, 1 tablespoon of soybean paste, 2 tablespoons of chili sauce, 1 tablespoon of vinegar.

Steps: 1. Prepare the ingredients.

2. Clean up the crabs, cut them into pieces, add cooking wine, starch and vinegar and mix well.

3. Put oil in the pan and fry the crabs and remove them goldenly.

4. Prepare ginger, garlic, shallots, chili peppers, and peppercorns.

5. Put oil in the pot and fry a ginger, garlic, chili and onion.

6. Add soybean paste, chili sauce and other sauces and stir-fry until fragrant.

7. Add a little water to boil the fragrance.

8. Fry the crabs.

9. Add chili pepper to taste.

10. Remove from the pot and sprinkle green onions.

Dish name]: Spicy crab in dry pot.

Ingredients: 4 crabs, 1 medium potato, half a cauliflower, half a cucumber, 1 green pepper, 1 green onion, 1 ginger, 1 teaspoon of Sichuan pepper, 2 star anise, a few dried red peppers, 2 tablespoons of vegetable oil, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a pinch of salt.

Cooking process]:

Steps. 1. Clean the pike crab with clean water, friends who have enough time can pour the pike crab into the basin and add an appropriate amount of high liquor, and then pour half a basin of water to soak the pike crab for about ten minutes, so that the pike crab can eliminate some of the dirt by itself, and then put it under the faucet and brush it with a small brush while washing, brush its whole body, and then turn over the crab navel and squeeze out the dirt inside, also brush it with a small brush, and rinse it again, so that basically the pike crab is cleaned.

Steps. Second, after the pike crab is washed, boil the water, wait for the water to boil, put the steamer on the pot, put the pike crab into the steamer basket and steam, it takes about fifteen minutes, after steaming, the pike crab is cut into small pieces with a knife for later use, and at the same time, the side dishes to be used for a while are processed, the prepared green onion is cut into green onions, the ginger is cut into shreds for later use, and then the cauliflower is broken into small pieces and washed, the potatoes are peeled and washed, cut into hob pieces, and the cucumbers are also washed and cut into pieces, all of which are put up for later use.

Steps. 3. After all the ingredients are ready, start cooking in another pot, pour oil into the pot and heat it, throw the prepared dried chili, star anise and peppercorns into the pot, stir-fry with a spatula to bring out the fragrance, and then put the chopped green onion and shredded ginger into the pot and stir-fry a few times.

Steps. 4. After smelling the fragrance, pour the chopped crab into the pot and stir-fry evenly.

Steps. 5. Then pour the potato pieces and the broken cauliflower into the pot and stir-fry for a while, after smelling the fragrance of the cauliflower, add a little water to the pot, cover the pot and simmer for a few minutes, then put the previously cut cucumber into the pot, and then cover and simmer until the potatoes are crispy.

Steps. 6. When it is almost out of the pot, wash the green peppers, remove the stems and cut them into pieces, put them in the pot, stir-fry evenly with a spatula, add a little salt to the pot, pour a little light soy sauce to taste, turn up the heat to collect the juice, you can turn off the heat and put it out of the pot, and this dry pot spicy crab is ready.

Cooking Tips]:

1. The taste can be adjusted, and you can master the saltiness and spiciness.

2. Pay attention to the amount of water used when boiling, do not boil the pot, friends who have a bad grasp can look at it a few more times, and if the water is not enough, you can add a little hot water.

3. In addition to the side dishes, you can also add some side dishes that you like and are suitable, such as carrots.

The preparation of spicy river crab is as follows:Ingredients: 300g river crab.

Excipients: appropriate amount of salt, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of light soy sauce, 2 persimmon peppers, 2 red peppers, appropriate amount of liquor, appropriate amount of edible oil.

Steps: 1. Wash the gills of the small river crab with a small brush, remove the lid, and marinate it with salt and white wine.

2. Pour twice as much oil into the pot as usual for stir-frying, and pour in the flour-soaked river crab fried yellow.

3. Put the fried crab on a plate and set aside.

4. Cut the green and red peppers into sections.

5. Leave the bottom oil in the pot, and stir-fry the ginger, shallots, and peppercorns until fragrant.

6. Pour in the river crab and green and red peppers and stir-fry until flavorful, add a little warm water and pour it along the edge of the pot, cover and simmer for three minutes, add light soy sauce to taste.

Ingredients: crab, 1800 grams, ginger. Ingredients: 50 grams of garlic, 50 grams of dried peppers, 25 grams of salad oil, 15 grams of cinnamon, 10 grams of star anise, 4 grams of salt, appropriate amount of chicken essence, a small spoon of cooking wine, 80 grams of hoisin sauce, a tablespoon of spicy sauce, a tablespoon of red pepper powder.

First of all, we first put the crab's belly facing up, then peel off the soft cover on the bottom of the crab, then turn it over and peel off the large shell cover on the front, remove the cheek whites and the hairy edges on the side with our hands, leave the two large crab claws, shoot the crack with the back of the knife, and then divide the body in two. Slice the ginger, peel the garlic, cut the green onion diagonally into long slices, and put the peppercorns, dried peppers, cinnamon and star anise in a bowl for later use. Pour more oil into the wok and bring to a high heat until it is 80% hot.

When the color of the ingredients in the pot becomes darker, put in the peeled crabs and turn them over, and when the color of the ingredients in the pot becomes darker, put in the peeled crabs and stir-fry them. After stir-frying for about 5 minutes, add salt, chicken essence, pour in cooking wine and cook until fragrant. Mix a tablespoon of hoisin sauce, spicy sauce and paprika.

Mix a tablespoon of hoisin sauce, spicy sauce and paprika. Add a small amount of water to the pot, stir-fry evenly, cover the pot, and simmer on low heat for 5-10 minutes.

Spicy crab ingredients.

Ingredients: 500g of fresh meat crab, 100g of coriander.

Seasoning: 200g Chongqing hot pot base, 100g salad oil, 10g red pepper, 50g ginger slices, 2 tablespoons of Sichuan pepper powder, a little white pepper, 5g of cooked sesame seeds, 5g of starch, appropriate amount of salt, 20g of chicken essence, 50g of white wine, 1 teaspoon of sugar.

Method 1Wash the crab with a brush, remove the feet and tongs of the crab, break the shell, wash the dirty places in the cavity, and break the crab claws and put them on a plate for later use.

2.Cut the chili pepper into slices, then sprinkle it in the meat crab plate with ginger slices, cooking wine, and salt, put it in a steamer and steam for 8 minutes, turn off the heat.

3.Put the pot on the fire, heat the oil for 5 minutes, put in the minced hot pot base, pour in the pepper powder and pepper powder and another small pepper flakes, stir-fry the fragrance over low heat, and then pour the steamed crab and the steamed soup into the pot, stir-fry for 4 minutes, thicken, sprinkle with sesame seeds and coriander.

Tip (1) Break the crab shell from the tail.

2）.Before slaughtering crabs, it is best to let the crabs drink some spirits, after the crabs are drunk for a while, the meat has a bit of wine aroma, and it is easier to handle.

3）.The coolest way to eat it is to eat spicy crab with a glass of red wine, which is said to enhance the flavor, which is really delicious!

4）.After eating the crab, you can also add fresh soup to this pot, followed by some meat and vegetable side dishes, which is another delicious dish.

5）.Crab and shrimp are originally a family, and if the main ingredient is replaced with Jiwei shrimp, it will become a spicy shrimp hot pot, and the method remains the same. The shrimp does not need to be crushed, and can be stir-fried directly after washing.

The classic practice of hairy crabs.

Let's talk about the classic practice of hairy crabs.

Steamed crab - the most traditional and gluttonous.

This is the best way to eat it. Tie two large claws and eight crab legs tightly into a ball, and steam them in a pot. It can also be cooked in water.

When you put some ginger, perilla, rice wine, and salt in the pot, you can cook it with it, which can avoid the cold and remove the fish. When eating, it is accompanied by its own carefully prepared sauce and rice wine, which can not only season and drive away the fish, but also completely bring out the deliciousness of Yangcheng Lake hairy crabs. When steaming crabs, be careful to cook them for at least another 10 minutes after the water is boiled.

Drunken Crab - the most place.

Process: Put the crab in clean water for two days, the size of two or three taels is appropriate. Take it out of the water for another day without feeding. Then use Suzhou's special Fuzhen wine, Shaoxing wine, salt, pepper, ginger, and orange peel as condiments, and seal it for a week before eating.

Spicy crab. Ingredients: crab, coriander, onion, ginger, garlic, hot pot base, corn flour, bean paste, half a can of beer.

Specific method: The first step, first of all, in the process of buying crabs, we try to buy male crabs, because male crabs are very meaty, the meat quality is better, and it is cheaper than Yunjiao. Of course, when buying crabs, you must be careful not to buy dead crabs.

Bought the crab and we started processing it. Clean the crabs first. It is best to soak them in salt water and then scrub them.

Then remove the shell from the belly of the crab, hold down the crab, and cut the crab in half from the middle. To avoid accidental injury, it is advisable for a friend to wear gloves and cut again.

In the second step, the crab meat is mixed with cornstarch to keep it tender as it is fried in oil. Put the crab mixed with starch in a pan of hot oil and fry slowly over low heat to preserve the flavor of the crab. Don't fry for too long.

The crab should be golden on both sides. Then take it out and put it on a plate.

Step 3: Then, put some cooking oil in the pot, add the onion, ginger and garlic, add a spoonful of bean paste and a piece of hot pot base, and slowly heat it over low heat until the red oil of the base is cooked. Then pour the fried crab into the pot, continue to stir-fry, pour in half a can of beer, about 250 ml, then add water and bring to a boil.

Finally, when the crab wants to come out of the pot, put some coriander on top and put it on a plate at the end. If you don't like cilantro, you can also switch to other side dishes, such as celery or leeks, which can be slowly adjusted to your taste.

Slice the ginger and set aside, cut the shallots into sections, add an appropriate amount of oil to the pot, and put the chopped green onions into the pot after the oil is hot.

Fry the shallots over medium-low heat until golden brown, then remove them and add the hot oil to the appropriate amount of salt.

Put the processed crab incisions into the pot in turn, fry the crabs over medium-low heat for 6 minutes, and add the sliced ginger halfway.

After the crab is fried, add rice wine, add light soy sauce, add boiling water to attack Xiang Li, cover the pot and simmer on low heat for 5 minutes, and then you can get out of the pot when the time is up.