Sweet and Sour Crab

Many people have never eaten sweet and sour crabs. This kind of crab is a very small one, made into sweet and sour, with a crispy taste and very good. It absorbs the freshest taste of the crab and makes people feel very delicious. When making sweet and sour crabs, you need to cut off the front claws, cut it in half, clean out the dirt in the crab, and then you can cook it.

Sweet and Sour Crab

practice

1. Cut off the claws of small crabs, cut them in half, and rinse out the dirt in the crab's stomach.

2. Pour in enough oil, add onion and ginger and stir-fry until fragrant, then pour in the crab and stir-fry continuously.

3. Pour in sugar and stir-fry until colored, then add a little vinegar and soy sauce. Add green pepper.

Spicy Crabs

Material

500g frozen small crabs 50g green peppercorns 50g dried red chili peppers 2 tablespoons (30g) chopped green onions 2 tablespoons (30g) chopped ginger 2 tablespoons (30g) chopped garlic 1 bamboo shoot 1 lotus root 2 tablespoons (30ml) koji wine 4 tablespoons (60ml) chili sauce 1 teaspoon (5ml) soy sauce 1 teaspoon (5g) sugar 1/2 teaspoon (3ml) vinegar

practice

1) Rinse and cut the crabs into pieces, then marinate with rice wine for 10 minutes. Peel the bamboo shoots, clean and cut into pieces. Peel the lotus root, wash and cut into pieces.

2) Add oil to the pan, and when it is slightly warm, add the green peppercorns and dried red peppers. After they are fragrant, add the chopped green onion, ginger and garlic.

3) Add crab pieces and stir-fry until crab legs turn red, then add bamboo shoots and lotus root pieces and stir-fry.

4) Add chili sauce, soy sauce, sugar and salt, pour in appropriate amount of water (the height should be 1/3 of the food in the pot), cover and simmer over medium heat for 2 minutes, then open the lid and reduce the soup over high heat.

Super wordy:

**For frozen seafood, try to thaw it naturally at room temperature. Do not soak it in water, otherwise it will lose some of its freshness.

**Using Qujiu to marinate seafood is better than cooking wine. In addition to removing fishy smell, it also has the effect of creating body fragrance. But don't marinate for too long, 10 minutes is enough.

**Green peppercorns are a type of peppercorn unique to Sichuan, and are spicy, fresh and fragrant. If you don’t have any, you can use ordinary peppercorns, but the numbing taste won’t be as strong.