Chinese Food
Spicy Portunus
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Cooking ingredients
Cooking Steps
Step1:Two Portunus. Climb, climb, climb. Well, in fact, they were thrown into the freezer by an unsuspecting mother while they were still alive. It's too tragic.
Step2:1. First brush their appearance with a brush. 2. Open its back. Go to the small triangular heart, the side gills ~ the front mouth and stomach. And the gut in the bottom stomach (it's a bit like shrimp thread. It's a long dirty one). Please clean it carefull
Step3:This is a completely treated appearance - the main thing is that after the gills are removed, the belly shell will leave mud. Please carefully avoid paste or yellow. Wash the belly shell with a brush and fine water. It's lovely when you wash i
Step4:Pull out your feet. If you can't pull them out, cut them. The pliers are divided into two parts according to the joints - the crab body is divided into two parts. As for the water in the vegetable basin, don't pour it. It's a clean crab. The most important thing is that the crab cream and crab roe will flow into the water. Please wash the container before putting the crab.
Step5:Slice ginger, pat garlic flat, slice onion, slice chili (no chili if the condition is limited), turn on the fire, heat the oil in the hot pot, and then add the auxiliary materials. Turn on the small fire, and slowly boil the fragrance.
Step6:After the auxiliary materials are boiled, turn on the fire. Pour in all the swimming crabs. Stir fry them quickly. When the color turns red, turn to the middle fire. Quickly put in soybean paste, soy sauce, rice wine (I added chopped peppers in this step). Stir fry them. The juice inside rolls and taste the salty taste of the soup. Then decide how much salt to put.
Step7:Then pour in half a cup of water. Open the big fire, cover the lid and let the soup boil. Stir fry with a spatula. Open the small fire, put in the long onion, cover the lid and simmer for about 10 minutes. When the soup is almost ready, you can put it into a pan.
Cooking tips:1. In fact, it's better to buy dry or fresh chili peppers to explode in advance. In this way, the spicy peppers can be preserved in the oil - I just don't have enough ingredients - I can only use my own chili. 2. For better color matching, it is suggested to add some green pepper when it is ready to cook, or put enough chopped green onion or cilantro before putting it on the plate, and then stir it to fill the pot. There are skills in making delicious dishes.
