Do it by yourself-I don’t know where the spicy crab originated, but it seems that it is more common in the Northern Caisawa restaurants. It is similar to the dry version of the spicy hot pot, spicy incense pot, but as the name suggests, the protagonist of crab. I have eaten a few times in the restaurant famous for spicy crabs and played at home as if. There is no fixed seasoning, which is basically frying crabs and hot pot ingredients together, a hot pot. There are many spicy crabs on the market. There are many different brands like the bottom of the spicy pot. I chose a pack of casual.
Later, I changed the brand twice, and I still came back to buy the “fried lobster fried crab” conditioning package. 2 ~ 3 people use one pack, 4 to 5 people use one pack and half a pack of spicy pot bottom. The red soup of the Mom Workers of the City, the packaging and sauce of this brand of this brand are more fine, and it seems to be peaceful (there is XD). If you look at the ingredients, you may need to add soy sauce or salt. A living crab, please kill others, go home and rinse it, and crack the shell.
Other ingredients are common in hot pot or spicy incense pot, adding reduction and subtraction with their preferences. I added pork neck slices, beef paste, bean skin, frozen tofu, Pleurotus eryngii, lamb, celery, black fungus (not the one that is hard and crispy, is a soft variety after soaking). bowl. I originally planned to increase the powder, and it was also soft, and later forgot to put XD. After that, winter melon and enoki mushrooms also become fixed characters.
For the first time, I used ordinary shallots, and later switched to garlic seedlings (leek) or Beijing shallots (large onions), not afraid of more (with a large garlic seedlings or two whole Beijing onions), and shrink it as soon as fry. The taste is better than onion. Another point is that the peanuts are crushed, and the amount of peanuts should be crushed with the original flavor. Not the spicy crabs of each restaurant are added with peanuts, but our favorite restaurant version is added, so it is done at home. Sprinkle one or two of them in the pan. The taste is different. The most enjoyable way to eat crabs is really fragrant and spicy, and people who like it can not stop at all!
(1). Select a large pot, heat up a little oil, squeeze six or seven slices of sauce, add the white part of garlic seedlings or Beijing shallots, and stir -fry the spicy crab seasoning.
(2). Put the crabs for a few minutes, add pork neck slices, beef paste, bean skin, frozen tofu, Pleurotus eryngii, black fungus, stir -fry evenly. The fire at home is not as good as the restaurant, and it is too long to fry. It is too long. Covered for about ten minutes. Remember to stir fry several times in the middle.
(3). We like crispy larvae and celery, add it in, stir fry and then burn to the taste we want.
(4). Finally, mix the green part of garlic seedlings or Beijing onions, add sesame oil and peanuts, and stir well.
Although it is good to eat for the first time, it is not the most satisfied. Later, it was adjusted and improved. The bottom material is getting closer to the ideal taste in the mind, and it is almost not going out to eat this, because the spicy crab outside is really heavy oil and heavy MSG. Although the market seasoning is not the healthiest, at least the freshest ingredients and the amount of oil can be used. You can also replace crabs with tiger shrimp, which is spicy shrimp. Personally prefer crabs, and the whole pot of freshness is more obvious.