As an excellent appetizer, spicy crab is not only available in Sichuan, but also in the spicy Midwest. But as far as the classics are concerned, it deserves the Sichuan-style spicy crab.
Many people don't know that even the Shanghai spicy crab representative, which represents the Magic Capital Songji Crab, also has a Chengdu flavor. Master craftsmen have blended the spicy flavor of Sichuan into the fragrant and fat hairy crab, which is now popular.
Sichuan-style spicy crab ingredients are both elegant and casual. Large, fat hairy crabs and pike crabs are excellent choices. Sichuan-style spicy crab is very much the same as dry pot. The key is to fry first and then fry. Various spices, Hanyuan peppers, special Pixian watercress, chili peppers, liquor, etc., are also essential. However, the spicy crab we are talking about today saves a lot of steps, because not everyone can eat spicy like Sichuanese, and the raw materials are not authentic, so the choice still has to adapt to themselves.
1. Choose fresh crab, add cooking wine, green onion and ginger, then steam for 15 minutes.
2. After cooling, remove the lid and other inedible parts of the crab, and then cut the crab into small pieces.
3. Prepare the onion, ginger, garlic, dried red pepper, pepper, coriander.
4. Raise the skillet, heat 50%, add pepper, dried red pepper, green onion, ginger and garlic, then fry slowly over low heat to create aroma.
5. Add the chopped crab meat pieces and fry quickly at high temperatures.
6. Add oyster sauce, sprinkle with a small amount of hot water when frying, stir-fry for two minutes, and then serve.