Spicy Casserole Crab

The editor of Su Crab Pavilion reminds you to pay attention to the following points: 1. Hairy crabs are cold, and you must remember to remove the crab heart, crab stomach and cheeks when eating. The editor of Crab Crab Pavilion reminds you to pay attention to a few points: 1 3. Hairy crabs are cold. When eating, be sure to remove the crab heart, crab stomach and crab gills. The crab heart and crab stomach are the coldest part of the hairy crab. There are many bacteria in the crab gills and they are inedible. 2. Crab contains a lot of water, and it is easy to splash in the oil pan. You can shoot some dry starch before the pan to prevent the oil from splashing out. It simmers more and more while eating, and warms the stomach. 4. Hairy crabs must be fully cooked, otherwise there will be bacteria and parasites.

The editor of Su Crab Pavilion reminds you to pay attention to the following points: 1. Hairy crabs are cold, and you must remember to remove the crab heart, crab stomach and cheeks when eating. The editor of Crab Crab Pavilion reminds you to pay attention to a few points: 1 3. Hairy crabs are cold. When eating, be sure to remove the crab heart, crab stomach and crab gills. The crab heart and crab stomach are the coldest part of the hairy crab. There are many bacteria in the crab gills and they are inedible. 2. Crab contains a lot of water, and it is easy to splash in the oil pan. You can shoot some dry starch before the pan to prevent the oil from splashing out. It simmers more and more while eating, and warms the stomach. 4. Hairy crabs must be fully cooked, otherwise there will be bacteria and parasites.

Material

Su Crab Hairy Crab
Dried chili
Zanthoxylum bungeanum
Bulk
Cumin
garlic
Chives
Cooking wine
pepper
salt
Sugar

1. Wash the crabs to remove stolen goods such as heart, lungs and gills, and then cut into large pieces;

2. Crab block holding dry water and then dry with dry starch;

3. Make oil-scented garlic, ginger slices, bay leaves, pepper, fennel, and big ingredients in the pot to give out the aroma;

4. Pour the dried chili and shallots and fry the aroma

5. At this time, put the chopped crab again, don't rush over;

6. After 2 minutes, wait for the crabs to solidify and stir-fry over high heat, add sugar, salt, pepper and cooking wine to taste;

7. Change the scent to a small fire, cover and simmer for 2 minutes; Finally, pour the soup with spices into the casserole, and simmer while eating on a small fire, the fragrance is endless

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