Chinese Food
Spicy crab - Jiesai private dish
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This is a crab with Sichuan flavor. The difference between spicy and spicy is that there is an extra Ma flavor. The taste is very different immediately. Friends who like Sichuan flavor may as well try it.
Cooking ingredients
Cooking Steps
Step1:Sea crabs pry open the shell. Remove the stomach and lungs. Rinse with clear water. Chop into 4 pieces. Pat the garlic gently to tast
Step2:Pour oil into the pot, put seasoning, processed main ingredients and water in turn, cover the pot, and start the [dry pot] function (other models can also use the [dry pot fry] or [intelligent cooking]
Step3:After cooking, stir the ingredients in the pot evenly and then put them on the plate.
Cooking tips:1. Sprinkle some coriander for seasoning after serving. Put garlic out of the pot; 2. Spread chili, pepper and chili sauce on the bottom of the pot when serving; 3. Typical Sichuan cuisine practice. Northerners remember one truth when cooking this dish: oil and other seasonings should be more than not less delicious.
