Cooking Steps

1. 

   Step1:After processing the portunus, split it in half or four and half. Choose the size you want to disassemble according to the size of a single crab.

2. 

   Step2:Cover the cut with white starch to prevent the crabmeat from scattering in the subsequent operation and add a flavor.

3. 

   Step3:Put the oil in the pan. When the oil temperature is 70-80%, put the cut surface covered with starch and dismember Portunus. The food is turned over by hot oil. And the music is wheezing. This is the beauty of the kitchen.

4. 

   Step4:When the noodles are cut, fry them. Bring a little bit of burnt yellow with complex meat flavor. Remove them from the pot.

5. 

   Step5:Pour onion, ginger, garlic and dried chilli into the hot oil in the pot. In fact, you can add some pepper. Forget here. Sichuan people can't refuse the temptation of spicy food. At the same time, add some crystal sugar. I added four. Sugar can improve freshness and increase the level of taste. Add a little more or less. It can be determined according to your taste in a general range. Only the range of degree. There is no absolute standard of taste.

6. 

   Step6:When the onion, ginger, garlic and chilli stir up the strong fragrance in the boiling oil, add the previously fried Portunus. Add a spoonful of cooking wine. Stir fry and mix constantly. Let the flavor of the seasoning permeate into every corner of the main food as it matures.

7. 

   Step7:When the crabs mature in the spicy oil temperature, they will be covered with a layer of full and round golden yellow. In addition, small scoops of oyster sauce and soy sauce or delicious. How much of it will increase or decrease in the scope of small scoop at will, because your taste is your standard. Stir well. Mix and mix. Spicy Portunus can be out of the pot. The fresh taste of the sea and the pungency of Sichuan have not been left behind.