Black Pepper Hairy Crab

Su Crab Pavilion reminds: hairy crabs are delicious, can't eat more

Su Crab Pavilion reminds: hairy crabs are delicious, can't eat more

Material

Su Crab Hairy Crab
Black pepper
Small red pepper
butter
Flour
soy sauce
black pepper powder
garlic

First remove the crab umbilicals of the Su crab pavilion hairy crab, open the crab cover and remove the crab cheeks like chrysanthemum petals on both sides, and the crab intestine, stomach and heart to be removed, then rinse and chop into four large pieces, soak them Reserve in rice wine.

Sprinkle starch on the chopped noodles of Su Crab Hairy Crab to prevent the crab meat from scattering and lock up the gravy. Heat the vegan oil, put the crab pieces in it and stir fry quickly, stir fry a little oil.

Stir-fry for a while, set aside, melt the butter in another pot, saute garlic, ginger, chili and onion grains together, then add black pepper chopped, pour the hairy crab just after oiling, add some water or stock , Thicken, in order to make the pepper flavor more intense, then sprinkle some black pepper powder, chopped green onion and start cooking.

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