Shadai Fragrant Crab
A must-have summer night snack for satay crabThe rich aroma of sauce envelops three crabsTake the freshness of crabs to the next levelIt's so delicious that it can't stopNo salt is needed during the cooking process.Because seafood itself has a salty taste.
Step 1 . Slice ginger and garlic into pieces using a green and red pepper roller, and slice the Sichuan peppercorns, scallions, and cilantro into sections.
Step 2 . After cleaning, cut off the bottom of the crab and use a knife to press against its back to lift it up and remove its gills on both sides.
Step 3 . Wash the processed crab again and crack the crab body with half cut crab claws.
Step 4 . Dip a little cornstarch on the cut surface of the crab body, then sprinkle a small amount on the surface of the crab shell and claws. Fry the crab body in oil first.
Step 5 . Stir fry the next teaspoon of oil over high heat and remove the crab body for later use.
Step 6 . Start another pot, add another teaspoon of oil, pour in the crab cover and claws, stir fry over high heat, and then remove for later use.
Step 7 . Stir fry half a teaspoon of ginger slices, garlic slices, and three-point crab over high heat in another pot.
Step 8 . Two to three teaspoons of Donggu cooking wine, one teaspoon of Donggu satay sauce, half a teaspoon of Donggu oyster sauce, and a little water.
Step 9 . Cover and simmer for two minutes, then use half a teaspoon of white sugar to enhance the freshness. Cover and simmer over high heat for five minutes.
Step 10 . After five minutes, lift the lid and stir fry the green and red peppers, Sichuan peppercorns, and scallions a few times, then add a little oil and stir fry. Finally, add cilantro and garnish.
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