How to make delicious hairy crab

Small hairy crabs are very delicious when cooked, and there are many ways to cook them. Usually, after we buy small hairy crabs, we can stir-fry them or make soup. When cooking small hairy crabs, we should marinate them with cooking wine to remove the fishy smell. Ginger should be added when cooking to remove the cold. Usually we buy frozen small hairy crabs. First, they should be thawed naturally and not soaked in water, as this will easily lead to lack of freshness.

How to make delicious hairy crab

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 verbose:

For frozen seafood, try to let it thaw naturally at room temperature. Do not soak it in water, otherwise it will lose some of its flavor. *Using Qujiu to marinate seafood is better than cooking wine. In addition to removing fishy smell, it also has the effect of adding body fragrance. But don't marinate for too long, 10 minutes is enough.

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

Chili sauce, optional. Lao Gan Ma hot sauce is also a good choice.

This method is also applicable to other ingredients, whether it is meat, seafood, or vegetables, just feel free to experiment.

But a warm reminder, spring is relatively dry and eating too much spicy food can easily cause getting a sore throat.

Method 2

Material

2 pounds of small crabs, appropriate amounts of onions, garlic, ginger, dried chili peppers, Sichuan peppercorns, and green peppers, and a little white wine

practice

1. After buying crabs, spit bubbles in water and then scrub them clean.

2. Chop the onion, garlic and ginger into fine pieces and set aside.

3. Cut the green pepper into pieces with a rolling knife.

4. After heating the oil in the pan, add onion, garlic, ginger, dried chili and peppercorns and stir-fry until fragrant.

5. Then pour in the crabs and stir-fry until they stop struggling. Add a little white wine, salt and chicken essence. Continue to stir-fry until the color turns red. Then add water to cover the surface. Cover the pot and cook over medium heat for about 10 minutes.

6. After ten minutes, simmer the sauce over high heat, add the green pepper, stir-fry and serve.