Spicy crab is a classic traditional dish of Sichuan Province, belonging to the Sichuan cuisine family. A dish made with meat and crab supplemented with shallots, ginger, peppercorns, dried chili peppers, etc. This dish is fragrant, spicy, fresh, crisp, delicious and nutritious.
The method is to put the meat crab in the vessel and add an appropriate amount of white wine, after the crab is drunk, remove the cheeks, stomach, intestines into pieces; wash the green onion and ginger, cut the green onion into segments, cut the ginger into slices; sit in the pot and light the fire and put the oil, when the oil is 30% hot, add peppercorns and dried peppers to fry out the spicy aroma, add ginger slices, green onions, crab pieces, pour cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot to eat. This dish is fragrant, spicy, fresh, crisp, delicious and nutritious.
【Material】
800 g of pike crab, 3 garlic cloves, 3 slices of ginger, 5 g of chopped green onion, spicy hot sauce, 1 tablespoon each of oil, 5 dried chili peppers, 1 tablespoon of light soy sauce, 1 teaspoon each of sugar and salt, 2 teaspoons of cooking wine and seafood sauce
1. The pike crab removes the gills and burr and washes and chops the pieces.
2. Put oil in a pan and sauté the garlic cloves, ginger slices and dried chili peppers.
3. Add spicy hot sauce, simmer over low heat, add barracuda crab and stir-fry on high heat for 2 minutes.
4. After releasing raw soy sauce, stir-fry well with seafood sauce.
5. Add salt, sugar and cooking wine and continue to stir-fry for about 3 minutes, and finally add green onion and stir-fry well.
Ingredients are made
Ingredients
Meat crab
Accessories
Green onion, ginger, peppercorns
Seasoning/Marinade:
Salt, sugar, white wine, dried chili peppers, cooking wine, vinegar, chicken essence, cooking oil.
Production process
1. Put the meat crab in the vessel and add an appropriate amount of white wine, and cut the crab into pieces after getting drunk, removing the cheeks, stomach and intestines;
2 Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices;
3. Sit in the pot and light the fire and put the oil, when the oil is 30% hot, add the peppercorns and dried peppers to fry the spicy aroma, add ginger slices, green onions, crab pieces, pour cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot and eat.
Tip: Crabs are edible in muscle, crab yellow, sperm nest and ovaries. The inedible parts are the stomach, intestines, and cheeks. Do not eat melons and fruits and drink raw water immediately after eating.
Crab is rich in protein and trace elements, which have a good tonic effect on the body. Crabs also have an anti-tuberculosis effect, and eating crabs is of great benefit to the rehabilitation of tuberculosis. [1]
Nutritional composition
Calories: 3820.04 kcal
Potassium: 9349.72 mg
Calcium: 8325.62 mg
Phosphorus: 5699.81 mg
Cholesterol: 5000 mg
Selenium: 3306.29 mcg
Magnesium: 1892.04 mg
Nutritional benefits
Anti-tuberculosis tonic detoxification
Sexual taste: salty, cold, slightly poisonous. Returning to the menstruation: into the liver, stomach. Nourish the muscles and improve the qi, rationalize the stomach and digest food, disperse all the heat, pass through the meridians, dissolve the knots and disperse the blood. It has a certain therapeutic effect on congestion, jaundice, waist and leg pain and rheumatoid arthritis.