Beer crab that can be made in five minutes has a mellow taste, and one crab can make you eat two flavors
Doing so in the cold weather can eat the sweaty spicy crab, go fishy and degreased, and the taste is more delicious than steamed
Unexpectedly, in this season, you can also buy fresh small pike crabs. Although it is a foreign crab, the taste is not as good as our local, but it is still good to make spicy crab.
Crabs from other places will have a little bit of special mud and smell, which is not as fresh as our local products, which will be a little regret for those of us who are accustomed to eating local seafood. Just like my inland netizens said that sea crabs are delicious, too fishy, not as delicious as river crabs, our attachment to seafood is the same as their love for river fresh, and they can't convince each other, because they are familiar with the taste when they are young.
To change this unfamiliar taste, we can't just steam it and eat it. Instead, it's about giving it a full spicy taste to change. This is also the usual practice for us to eat small seafood, and it is a popular appetizer at a food stall. The spicy crab I share with you today is slightly spicy but fragrant, because I added beer, which is both fishy and degreasing, and the taste is particularly mellow. Let me share the practice with you:
Ingredients:
4 pike crabs 1 cup beer 1 onion 1 slice of ginger 3 slices of garlic 6 pieces of pixian bean paste 1 spoon of dried red pepper 2
Here's how:
1 First, cut the pike crab together with the shell. This small crab can be cut directly, if the crab is large, it is recommended to remove the shell and then cut.
2 Add the barracuda crab to a little beer, pepper, green onion and ginger and marinate slightly for 10 minutes.
3 Dip the cut side of the crab with starch to prevent the crab from scattering when it is fried.
Heat the right amount of oil in 4 pans and fry the crabs downwards.
5 Fry until the yellow shell rises, then pour the crab down and add the chopped green onion, ginger, garlic and red pepper and stir-fry.
6 Then add Pixian watercress sauce and stir-fry until the crab completely changes color.
7 Add beer. Beer doesn't need much, it's flush with crab. You don't have to worry about getting drunk when you eat crab, because the alcohol evaporates during the cooking process.
8 Cook until the soup is dry. Note that leave a little soup and don't cook the pot anymore. Sprinkle some green onions to garnish.
Enjoy it beautifully!
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