Golden Autumn Gourmet Spicy Swimming Crab

Overview

In October of golden autumn, crabs are fat. Swimming crab The swimming crab meat is tender and white, rich in protein, fat and various minerals. The cooked spicy crab is golden-red in color, full of fragrance, spicy and delicious, bringing both taste buds and visual enjoyment! What are you waiting for? Let’s get started~

Tags

• hot dishes
• home cooking
• seafood
• old man
• autumn recipes
• dinner
• banquet
• dried chili pepper
• edible oil
• edible starch
• garlic
• ginger
• green onions
• pixian doubanjiang
• white sugar
• zanthoxylum bungeanum
• salt
• swimming crab

Ingredients

Steps

1. 1 Wash the swimming crabs with clean water and drain, prepare onions, ginger, garlic, Sichuan peppercorns, and dried chili peppers

   

2. 2 Peel off the crab shell and set aside, and cut off the crab gills and internal organs. Cut the crab in half symmetrically. Be gentle when cutting and be careful to retain the crab roe.

   

3. 3 Cut the green onion into 5 cm sections, cut the ginger and garlic into dices, and cut the dried chili into sections.

   

4. 4 Holding the crab legs in hand, lightly coat the incision of the crab body with edible starch.

   

5. 5 Pour cooking oil into the pot. When the oil is 60% hot, over medium heat, fry the crabs until the incisions are golden brown and the crab claws are red. Take them out of the pot and set aside.

   

6. 6 Use the crab roe-flavored oil in the pot to stir-fry the ingredients. After the oil is hot, add Sichuan peppercorns and dried chili peppers. When fragrant, add onions, ginger and garlic. Then add a small tablespoon of Pixian bean paste and stir-fry. After frying until fragrant, add a small bowl of boiling water and add salt and sugar to taste.

   

7. 7 Pour the fried crabs together with the crab shells into the pot, stir-fry until the crab body is coated with juice, and then reduce the juice over high heat for 5 minutes.