Recipes
Sichuan Spicy Crab
Sichuan Spicy Crab
Recipe Details
Think of Sichuan will lead you to the hot and numb trend. This Sichuan crab makes people dream if it, because its combine fragrant, spicy and crispy flavor. Besides the taste of the sauce and crab, also add potato, celtuce and fresh Chinese yam. This flavor vegetable is the essence of the dish.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Clean the crab and cut into 4 pieces.
Step 2
Peel the potato, celtuce, Chinese yam and cut into strip. Cut the onion into pieces.
Step 3
Chop the red bird chili, cut the leek in sections. Peel and slice the ginger. Cut the cilantro in section.
Step 4
Chop the red bird chili, cut the leek in sections. Peel and slice the ginger. Cut the cilantro in section.
Step 5
In a pot, bring the water to boil. Blanch the celtuce and Chinese yam. Drain and set aside.
Step 6
In a pot, bring the water to boil. Blanch the celtuce and Chinese yam. Drain and set aside.
Step 7
In the same pot, add half the Sichuan pepper, half sliced ginger and the crab. Blanch and set aside.
Step 8
In the same pot, add half the Sichuan pepper, half sliced ginger and the crab. Blanch and set aside.
Step 9
In a large bowl, coat the crab with corn starch, white pepper and salt for 15 minutes.
Step 10
In a pot, add enough oil and deep fry the crab until golden brown. Transfer to the kitchen paper to soak up the excess oil and set aside.
Step 11
8. In the same pot, deep fry the potato strip until golden brown. Drain and set aside.
Step 12
9. In a pan, add some oil on a low heat. Add the red bird chili, garlic and cook until fragrant. Add leek, ginger, star anise, Sichuan pepper, onion and cook until fragrant.
Step 13
Add the celtuce, Chinese yam, potato strip and cook for 3-5 minutes.
Step 14
Add the black bean sauce, Chinese cooking wine, light soy sauce, sugar and stir.
Step 15
Add the crab and water. Cover with the lid and cook for 10 minutes.
Step 16
Turn to high heat and cook until the sauce has thickened. Season with salt, sprinkle with cilantro and ready to serve.
Ingredients
General Ingredients
Think of Sichuan will lead you to the hot and numb trend. This Sichuan crab makes people dream if it, because its combine fragrant, spicy and crispy flavor. Besides the taste of the sauce and crab, also add potato, celtuce and fresh Chinese yam. This flavor vegetable is the essence of the dish.
Step by Step Instructions
Step 1
Clean the crab and cut into 4 pieces.
Step 2
Peel the potato, celtuce, Chinese yam and cut into strip. Cut the onion into pieces.
Step 3
Chop the red bird chili, cut the leek in sections. Peel and slice the ginger. Cut the cilantro in section.
Step 4
Chop the red bird chili, cut the leek in sections. Peel and slice the ginger. Cut the cilantro in section.
Step 5
In a pot, bring the water to boil. Blanch the celtuce and Chinese yam. Drain and set aside.
Step 6
In a pot, bring the water to boil. Blanch the celtuce and Chinese yam. Drain and set aside.
Step 7
In the same pot, add half the Sichuan pepper, half sliced ginger and the crab. Blanch and set aside.
Step 8
In the same pot, add half the Sichuan pepper, half sliced ginger and the crab. Blanch and set aside.
Step 9
In a large bowl, coat the crab with corn starch, white pepper and salt for 15 minutes.
Step 10
In a pot, add enough oil and deep fry the crab until golden brown. Transfer to the kitchen paper to soak up the excess oil and set aside.
Step 11
8. In the same pot, deep fry the potato strip until golden brown. Drain and set aside.
Step 12
9. In a pan, add some oil on a low heat. Add the red bird chili, garlic and cook until fragrant. Add leek, ginger, star anise, Sichuan pepper, onion and cook until fragrant.
Step 13
Add the celtuce, Chinese yam, potato strip and cook for 3-5 minutes.
Step 14
Add the black bean sauce, Chinese cooking wine, light soy sauce, sugar and stir.
Step 15
Add the crab and water. Cover with the lid and cook for 10 minutes.
Step 16
Turn to high heat and cook until the sauce has thickened. Season with salt, sprinkle with cilantro and ready to serve.