How to Make Spicy Crab
Crab is a traditional delicacy with a spicy flavor.Recipe, it can be seen in many restaurants and eateries. The style of spicy crab is diverse, with various tastes, loved by everyone. Just imagine how much saliva you're drooling now, come on and let's learn to make this dish together!Cooking Network alongside our community.
Spicy Crab Ingredients Introduction
Garlic Paste (as needed) Red Oil Doubanjiang Sauce(1 spoon) Green Pepper Red Pepper (each one) Bay Leaves (few pieces) Fried Seeds (two)Shiitake Mushrooms (a little bit) Steps to make Spicy Crab:
1. Boil bone broth until it's milky white, without adding any seasonings.
2. Steam the large river crab for about 8 minutes, until slightly yellow, then remove and clean them, remove the crab legs, guts, liver, heart, and cut into small pieces for preparation.3. Prepare garlic paste, ginger slices, cooking wine, oyster sauce, shiitake mushrooms, Sichuan peppercorns, stir-fried seeds, bay leaves, and star anise. 4. Heat the oil in a wok, add dry chili peppers, doubanjiang sauce, star anise, fried seeds, ginger garlic, bay leaves, and star anise for frying until fragrant.
5. Place the cleaned crabs in the pot, add cooking wine, stir-fry until the alcohol mostly evaporates.6. Pour two-thirds of the bone broth into the pot to cook the crab until it turns red completely. 7. Transfer the crabs from the frying pan to a soup pot, pour in the remaining bone broth, fresh green and red peppers, and garlic, and simmer for 5 minutes.8. After marinating well, it's ready to be served. About 8 minutes later, the crab is half-cooked and just showing a hint of yellow; remove the crab to clean off any dirt, then remove the crab's gills, veins, heart, and stomach, cut into small pieces, and set aside.
3. Add minced garlic,add ginger slices, cooking wine, oyster sauce, fermented bean paste, cinnamon, dried red chili peppers,add Sichuan peppercorns, fermented broad bean paste, star anise,add cloves of star anise,
4. Heat the wok and add oil, then add the dried chili peppers, fermented broad bean paste, cloves of star anise, spices, ginger garlic, and star anise to the hot oil and stir-fry until fragrant.
5. Add the cleaned crabs into the pan, pour in cooking wine and stir-fry until most of the wine has evaporated.
6. Pour two-thirds of the bone broth made from simmering pork bones into the pot and cook the large freshwater crabs until they turn completely red.
7. Transfer the crabs to a slow cooker, pour in the remaining bone broth, add green peppers, red peppers, and more garlic, then braise for about 5 minutes.8. Once well-seasoned, it can be removed from the heat and served. Cook with the bell pepper pieces and garlic, soy sauce, for about 5 minutes.
2. Remove from heat once seasoned.
