Chinese Food
Spicy crab casserole
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Spicy crab is a classic traditional Sichuan cuisine. It belongs to Sichuan cuisine. It's a delicacy made of meat crab supplemented with onion, ginger, prickly ash, dried pepper, etc. This dish is fragrant, spicy, fresh and crispy. It tastes delicious and nutritious. Put the meat crab in the vessel and add some white wine. When the crab is drunk, cut the cheek, stomach and intestines into pieces; wash the green onion and ginger, cut the green onion into sections and ginger into pieces; ignite in the pot and put the oil into the oil until it is 30% hot. Put in the pepper and dry pepper to stir fry the spicy flavor. Add in the ginger slices, scallion sections and crab pieces. Pour in the cooking wine, vinegar, sugar and salt, stir fry them evenly and then serve in the pot. This dish is fragrant, spicy, fresh and crispy. It tastes delicious and nutritious.
Cooking ingredients
Cooking Steps
Step1:Cut the hairy crab into two parts and stick the cut with flour. Pat the garlic. Slice the ginger. Wash the prawns and clams. In fact, the shellfish here are also delicious. The meat is thick and the price is cheaper. The taste of clam is fresher. It's also good to replace the snail. Mainly depends on mood. This season's Roche shrimp, the largest freshwater shrimp, thick meat, shrimp paste sauce, full shrimp seeds. I don't think any shrimp can match this dish's temperament better.
Step2:Cut the scallion into circles, cut the celery into sections, cut the millet, cut the line pepper into circles, and refrigerate the homemade spicy base material. It's very convenient to cut one piece when using it. The dark red is homemade red oil bean paste. Most of the seasonings I usually cook are homemade. It's mainly healthy without adding. The dried pepper must use Sichuan Chaotianjiao and the authentic Sichuan Hanyuan fresh rattan pepper. Any good dish comes from natural ingredients.
Step3:In a pot, heat up the rapeseed oil and fry the crabs for two minutes.
Step4:Stir fry ginger, fresh rattan pepper and medium hot pepper until they smell like rattan pepper.
Step5:Stir fry the red oil for the bean paste. It's often the red color in Sichuan cuisine that comes from the red oil bean paste. It's different from the common bean paste.
Step6:Stir fry garlic for ten second
Step7:For the soup or water, spicy base, shallot, sugar, salt, soy sauce, chicken powder, cooking wine, when the spicy base melts, leave some clam, Roche shrimp and shallot for the last decoration. After the carefully cooked red oil and spicy base material melted, the soup immediately turned red and bright.
Step8:Simmer the crab for 15 minute
Step9:Give the celery section. Turn off the heat and leave the pot. Leave the celery leaves and decorate it.
Step10:Sheng pan. Garnish with green onion rings, hot pepper rings and celery leaves. Sprinkle sesame seeds on it and serve.
Step11:It's a finger sucking dish. Eating crabs and licking fingers.
Step12:Compose ma
Step13:Finished product drawin
Step14:Finished product drawin
Step15:Detai
Cooking tips:Usually, people will choose some spices to cook this dish. I made a homemade spicy base. There is no more complicated ingredients here. With the spicy base material, general dry pot, boiled water, simple and quick. Please read the recipes carefully when cooking my dishes. Every seasoning should be in place. Otherwise, don't blame me if it's not delicious. There are skills in making delicious dishes.
