How to make authentic spicy crab?

Many people have eaten spicy crab, which is also a very famous food in Sichuan cuisine. As the name suggests, the spicy crab is mainly characterized by its spicy taste. Therefore, many people like to eat spicy crab very much. It has a unique taste and is very delicious. The taste of spicy crabs made in different regions is different, and the most authentic spicy crabs still require careful preparation. Spicy crab is made with crab meat as the main ingredient and has very high nutritional value. Crab meat is rich in protein and other nutrients, which has a certain nourishing effect on the human body and can also improve the body's immunity. The method of cooking spicy crab is relatively simple, but you need to pay attention to some details. For example, issues such as heat.

1. Method 1

Remove the shell of the live crab from the belly button, clean the internal organs and gills, remove the leg tips and shell edges, wash it, cut it into eight pieces, add appropriate amount of salt and cooking wine and mix well; put the pot on high heat, heat the vegetable oil to 50% hot, then coat the cut ends of the crab pieces with dry starch, put them into the oil pan and fry them until cooked (the crab shell will be cooked at the same time). Put Sichuan peppercorns into a hot oil pan and fry them to produce Sichuan peppercorn oil for later use; add vegetable oil to the pan and heat it to 40% oil temperature, add chili segments and Sichuan peppercorns and stir-fry until fragrant, add in broth and simmer for a while, then add ginger slices, scallion segments, garlic slices, crab, then add salt, cooking wine, and chicken essence and simmer for 2 minutes, then thicken with water starch, finally add sesame oil, Sichuan pepper oil, red oil, and pepper powder, stir well and serve.

2. Method 2

Put the crab meat in a container and add appropriate amount of white wine. After the crab is drunk, remove the gills, stomach, and intestines and cut them into pieces; wash the scallion and ginger, cut the scallion into sections, and cut the ginger into slices; put oil in a pot on the fire, and when the oil is 30% hot, add the peppercorns and dried chilies and stir-fry until the spicy aroma comes out, then add the ginger slices, scallion sections, and crab pieces, pour in cooking wine, vinegar, sugar, and salt, stir-fry evenly and serve. The edible parts of crab are muscle, roe, testes and ovaries. The inedible parts are the stomach, intestines and gills. Avoid eating fruits or drinking raw water immediately after eating.

3. Method 3

2. Add appropriate amount of oil in a wok, stir-fry about 100g of green bamboo shoots or celery (adjustable according to personal preference) until 80% cooked, then pour in 1 bag of 100g spicy crab seasoning. Pour the prepared crab into the pot, add 20ml of water, stir-fry until the water is dry, and serve as a delicious spicy crab.