"Sichuan cuisine" spicy crab

characteristic

This dish combines crab with fried rice cake, and is a signature dish with high click rate with homemade dry pot crab sauce and beer.

chopping block

1: Wash 2 meat crabs (weighing about 900 grams), marinate with 10 grams of salt and 5 grams of cooking wine, pat 100 grams of corn starch, fry in 60% hot oil until golden brown, and fish out the oil control.

2: Fry 100g rice cake until golden brown and drain.

Walk the dishes

Bring 200 grams of salad oil to a boil, add 25 grams of ginger slices, garlic rice, 25 grams of green onion, 5 grams of dried chili peppers and 5 grams of peppercorns, add 100 grams of crab sauce into the dry pot and stir-fry evenly, add 50 grams of beer, 15 grams of chicken essence to taste, stir-fry the fried rice cakes, pour 5 grams of pepper oil before leaving the pot, sprinkle 5 grams of white sesame seeds.

Homemade dry pot crab sauce

Heat 150 grams of salad oil to 30% heat, sauté 50 grams of minced ginger, minced garlic and chopped shallots, sauté 30 grams of dried scallops and 30 grams of yaozhu crushed, stir-fry 400 grams of spicy girl sauce, 200 grams of red oil bean paste, 30 grams of dried red pepper, 20 grams of cumin powder, 15 grams of monosodium glutamate, and 10 grams of white pepper powder and stir-fry for about 5 minutes.