How to cook pistol crab

The common way to cook crabs is steaming. Because crabs are cold, put a large piece of ginger when steaming them. When eating, remove the grass teeth in the crab belly, simmer ginger vinegar, and drink high-proof liquor. There is no special method. How to cook pistol crab. The price of crab in the restaurant is fifty or sixty cents, and there is nothing else in it except fat, so it is really great to cook it in this way. You can learn more and make good pistol crab.

1. How to make spicy crab:

(1) The chef will kill and clean the live crabs, remove the shells and internal organs, add broth according to your needs, and enjoy the fresh and delicious taste of the hot pot.

(2) Place a wok on high heat, heat the "refined old oil" to 50% oil temperature, add the "old ingredients" prepared with a secret recipe from "Chengdu Crab Village" and a variety of seasonings from Sichuan, such as Mumashan Erzhan Chili Pepper, Pixian Douban, Hanyuan Peppercorn, etc.;

(3) Stir-fry the crab meat into chunks, add the soup, cook for a while, then add the green onion, ginger, garlic, salt, cooking wine, chicken essence, seafood sauce, etc., cook for about two minutes, and the crab claws will be tender and the crab roe will be fragrant. The delicious spicy crab is now ready. The most important thing in making spicy crab is to make sure the crab pieces are evenly sized and the oil temperature is moderate. Chop the crab into even-sized pieces, put it into a pan and stir-fry for 20 to 30 seconds, add spicy oil and onions, garlic, chili peppers, bamboo shoots, peanuts, beer, etc. After removing from the pan, put coriander on the noodles and the spicy crab is ready.

Stir-fry method:

Dry the moisture in the pot, pour in clean oil and heat it up, first add chili and peppercorns to stir-fry until fragrant, add shredded ginger and garlic slices and stir-fry until the flavor comes out, add river crabs, fry them, pour in clean water (covering half of the river crabs), add salt and cooking wine, cover and cook for 20 minutes, until all the moisture is dried up and the spicy aroma comes out, remove from the pot and pour into a plate. --Hmm, it smells so good! Eat slowly.

Personally think:

Crabs don’t have to be big. Smaller crabs are more flavorful and tastier, and of course, cheaper. Anyway, at home, the form doesn’t matter; what matters is the content.

If you want to use less or no peppercorns, you can add some sugar instead. Qinji Spicy Crab does not use peppercorns and is sweeter.

It's very delicious. Starting from the eighth month of the lunar calendar every year, I often buy river crabs and fry them. After get off work, I will buy 1-2 pounds of river crabs and go home to make spicy crabs. I'm drooling just thinking about it, how about you?

Spicy Crab

Ingredients: 2 crabs (I don’t know what kind of crabs), green pepper, red pepper, fermented black beans (I used spicy beans instead), Sichuan pepper, star anise, onion, ginger, garlic, salt, sugar, chicken essence, dark soy sauce, cooking wine, and cornstarch.

Method: 1. First scrub the crab clean, peel off the shell and remove the respiratory organ.

Slice the green and red peppers, cut the onions into sections, and slice the ginger and garlic for later use.

2. Pour oil into the pan, add the fermented black beans when it is 80% hot and stir-fry until fragrant. Then add the peppercorns, star anise, onion, ginger and garlic and stir-fry until fragrant.

Add the crab, add cooking wine and stir-fry for two or three minutes, add the green and red pepper slices, add salt, sugar, chicken essence and dark soy sauce and continue to stir-fry.

If the pot is relatively dry at this time, you can dissolve some cornstarch water. Stir-fry for another five minutes.