A pot of rich and delicious flavor [Thirteen-flavor swimming crab]

Overview

You may have tasted Thirteen-Spice Crayfish and Thirteen-Spice Crab, but for those who love seafood, come and try a pot of Thirteen-Spice Swimming Crab. Isn’t it very enjoyable? ! Autumn is the season for eating crabs, and we are really lucky for people who love crabs. We have served several dishes about crabs last year. Today, let’s change the way of eating and try something with a stronger taste. Thirteen spice seasonings can be purchased directly in supermarkets, or you can mix them yourself if you don’t mind the trouble: The ratio of thirteen spices should generally be: 5 parts each of pepper and anise, 2 parts each of cinnamon, three nai, galangal, and angelica. 1 part of each of the others, and then put them together to make thirteen incense. It is best to use live swimming crabs. Although they are all artificially raised now, the fresh meat has better texture and taste. I basically use a dry pot method to drain the soup, because it is more delicious. If you like to have some soup, just add more water, and thicken it with water starch at the end.

Tags

• hot dishes
• seafood
• common dishes
• meat dishes
• zhejiang cuisine
• old man
• autumn recipes
• banquet dishes
• wenzhou cuisine
• dinner
• chicken essence
• cooking wine
• garlic
• green and red pepper
• light soy sauce
• lotus root
• old soy sauce
• onions
• sugar
• thirteen spice seasoning
• carrot
• ginger
• salt
• swimming crab

Ingredients

Steps

1. 1 Ingredients preparation: Brush the swimming crabs clean and cut into pieces, wash other ingredients and set aside;

   

2. 2 Heat oil in a pan, add onion, ginger and garlic and saute until fragrant;

   

3. 3 Add the crab and stir-fry until the shell turns red;

   

4. 4 Add cooking wine, light soy sauce, dark soy sauce, and sugar for coloring and seasoning, and add an appropriate amount of water to cook the crab. The amount of water should be slightly equal to the crab;

   

5. 5 Slice onions, lotus roots, and green and red peppers and set aside;

   

6. 6 When the soup in the pot is almost dry, add the vegetables and stir-fry until cooked through;

   

7. 7 Add thirteen spice seasoning and stir-fry until flavourful;

   

8. 8 Add a little salt and chicken essence, stir-fry and serve.