Method for making spicy river crab

906 grams of crab, onion 1 root, garlic 1 root, 6 grams of ginger, dried pepper 1 root, 45 grams of Chili sauce, 6 grams of shrimp sauce, appropriate amount of tomato sauce, 2 eggs and 60 grams of sugar.

Practice steps

1. Prepare the ingredients, wash 2kg of crabs with clear water, drain the water on the surface of the crabs, then cut the crabs into several pieces with a knife, and gently crush the crab claws with the back of the knife (to make the crab claws taste better).

2. Wash the onion, ginger and garlic with clear water, drain the water and chop them with a knife. Add a little oil to the pot, add onion, ginger, garlic, Chili sauce and shrimp sauce, stir-fry until paste, add tomato sauce, soy sauce, sugar and water, and stir well.

3. Then add the freshly cut crab, turn to medium heat and cook slowly, so that the sauce in the pot can enter the crab. Cook for about 15 minutes. When cooking, stir the crabs so that they won't burn and taste bad.

4. After the crab is cooked, put two eggs in the pot and continue to stir until the eggs are cooked. Cook for another 5 minutes to make the crabs more delicious. Pour into a plate and sprinkle with coriander.