How to make crabs spicy and crisp, and eat them with wine?

How to make crabs spicy and crisp, and eat them with wine? Let's discuss this problem below, hoping that these contents can help friends in need.

Crabs are not only steamed, but also more delicious, spicy and crispy, and are deeply loved by relatives! There are so many relatives and friends in the husband's family, seven aunts and eight aunts. There are more relatives and friends, and of course there are more housework. Those who are not married or have children have to socialize. This is his eldest brother's nephew who wants to get married. He must first go to the woman's house to discuss how to hold a banquet. As members of the man's family, my husband and I are indispensable. Our niece lives on an island in the middle of the lake. She needs a boat to go home after driving there. It was just lunch time, and friends and relatives decided to discuss things over dinner. Even on the island, it is natural to give priority to lake fresh, and a large table of dishes is cooked by lake fresh. There is a spicy lake crab, which is very delicious and has won unanimous praise from everyone.

On the return trip at noon, everyone was bumped into a bag of lake crab by his niece's family in every car. It was her family's, so everyone could have a taste. After returning home, lake crab jumped up and down, and her husband made them spicy lake crab at dinner. Before, all the crabs in our family were steamed, but I didn't expect the spicy ones to taste better. They were spicy and crisp, and the whole family liked them after drinking them. Now I still need to drool when I see the photos. Haha, well, let's see how the mouth-watering mala Tang lake crab is cooked. I've learned it. Don't steam next time, try it.

Required raw materials: 4 lake crab, 65,438+0 onion, 65,438+0 ginger, whole garlic, 2 dried red peppers, 250g cooking oil, 2 tablespoons bean paste and 2 tablespoons soy sauce.

Specific practice: This is also lake crab. It's not big, but it's fresh and jumping up and down. It is cleaned neatly with a soft brush. Press lake crab on the shell, cut all the left and right halves with a knife, and then take out the cheeks, stomach and intestines after complete death. After cutting open, you can have a look at the crab paste, which is very fat and tender. Pour oil into the pot, add lake crab pieces and fry until the appearance is golden, and the crab claws become more and more brittle, and drain the water; Pour the cooking oil out of the pot, leave the oil bright, pour the onion, ginger slices, garlic and dried Chili into the pot and stir-fry until fragrant, then pour the bean paste and stir-fry evenly; Pour in water, then pour in soy sauce seasoning, pour in fried lake crab pieces, cover tightly and stew to taste; After cooking until the juice is reduced, lake crab is tasty and can turn off the fire.

Tip: lake crab cuts first, then goes to the cheeks and so on. After Pixian bean paste is poured, stir-fry quickly and add water, which will turn into paste after a long time of stir-frying; Pixian bean paste and soy sauce already contain salt, so there is no need to add salt.