It's time to eat crabs in Mid Autumn Festival -- spicy crabs

It's time to eat crabs in Mid Autumn Festival -- spicy crabs

Introduction:

"Crab feet itch in autumn. Every Mid Autumn Festival is the time when crabs are fresh on the market. Kunshan is famous for the hairy crabs in Yangcheng Lake. How can I miss such delicious food when I live by the lake? Eating hairy crabs is a seasonal enjoyment. Crabs that have been raised for a year are finally going on the market. The only season that is really fat and beautiful is" round navel in September and sharp in October ". It's about eating female crabs in September, when the yolk of female crabs is full of meat. It's about eating male crabs in October, when the navel of male crabs is sharp and the flesh is firm. But we usually buy crabs with one male and one female. The simplest and most convenient way is to steam them in a cage and dip them in ginger vinegar juice. Of course, we can also change some patterns. For example, today's spicy crabs are very red and bright, The shell is wrapped with fragrant juice, and the crab shell is full of delicious crab. "

Production steps:

Step 1: prepare materials.

Step 2: wash the hairy crabs and cut them into pieces (I want to take photos, so I can cut them into four pieces)

Step 3: evenly coat the cut crab with starch, and stick more starch on the cut surface.

Step 4: fry the crabs in oil pan until golden brown, then remove them, about 2-3 minutes.

Step 5: put the bottom oil in the pot, stir fry the ginger and garlic slices until fragrant, then add a teaspoon of Pixian Douban and stir fry the red oil.

Step 6: add rice wine, sugar, soy sauce and a bowl of water.

Step 7: after boiling, put the crab in the medium heat and simmer for 5-10 minutes.

Step 8: add the green pepper and red pepper.

Step 9: stir well.

Step 10: drizzle a little sesame oil before leaving the pot.

Materials required:

Hairy crabs: two

Green pepper: one

Red pepper: one

Salad oil: right amount

Dry starch: appropriate amount

Garlic: two petals

Ginger: three pieces

Pixian Douban: moderate

Soy sauce: moderate

Sugar: right amount

Rice wine: moderate

Sesame oil: appropriate amount

Note: 1. This is the family version of spicy crab, which is not the practice of Sichuan restaurant. 2. It's for children, so I only put a little hot sauce. If I like spicy, I can fry some dry pepper, which makes the spicy taste more sufficient. 3. The crab is cut into pieces of the same size, which is easier to taste. I want to take a picture, and then cut it into four pieces. 4. More starch on the crab incision can ensure that the crab roe will not be lost and the meat quality will be more delicious. 5. Pixian Douban and soy sauce are salty, so there is no need to add salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy