Stir-fried Crab With The Super Satay Sauce
If you like Cold Dish, you will like Stir-fried Crab With The Super Satay Sauce which is very easy to eat And full of elasticity.
“It’s a great season, with all the fresh fruits and vegetables coming out and all the seafood coming in. After the pipi shrimp, it’s time for the sea crab. In fact, I don’t like to eat this kind of small sea crab, too lazy to peel, especially if you use steamed, no taste, more don’t like.
Of course, most people still prefer to choose steamed, put some sichuan peppercorn, dip in the oil. The authentic steaming method is the most authentic way to preserve the original taste of the food. It’s nutritious enough, but it tastes bad.
Relatively speaking, I prefer to saute the crab, fry it in oil, add some hot water, and add my favorite seasoning. I like to use satay sauce. The satay sauce itself comes with the smell of seafood and spices. It’s the perfect way to fry this little sea crab. Miso fragrance in the soup, the soup is absorbed by the crab. After the dry soup, the taste of the crab is dry and fragrant. After eating the meat, you can chew the crab leg and shell. Very tasty.”
How To Make Stir-fried Crab With The Super Satay Sauce
Clean the crab shell with a brush and break off the tongs. Remove the gills, shell and stomach. Mince ginger and garlic.
Wok right amount of oil, saute ginger garlic, out of the fragrance, under the crab meat stir-fry. Cook the cooking wine.
Leave the crab meat to change color and add 1 tablespoon satcha sauce. Stir evenly. Add some salt.
Add some hot water and put the crab shell in. Cover and bring to a boil over high heat to drain. Out of the pot.