in our lives, the continuous improvement of living standards, the demand for food is growing. I recently heard that the smell is very delicious, delicious taste, the development of space in the market is also very good. Small entrepreneurial choice to join the Hong Ji Xiang spicy crab project, is the right choice!

crab has become a kind of fashion, regardless of the elderly and children are fond of this delicacy, Chengdu down Sauteed Crab in Hot and Spicy Sauce taste unique, have a lot of consumer’s appreciation and praise. So delicious spicy crab is how to do it?.

Rong Kee spicy crab raw materials:

fresh crab 2, 100 grams of celery, garlic, ginger and garlic, 1 starch, 1 tablespoons soy sauce, pepper, pepper and a little amount of 1/2 small spoon, 1/2 teaspoon salt, 1 teaspoon of sugar, liquor 1/2 small spoon, bean sauce 1 tsp

Rong Xiang spicy crab practice:

1, the selection of fresh crab, into the water to clean, the navel solution, and then uncover the crab cover, tear off the gills of crabs, and then wash the crabs in a half chop;

2, add crab 1/2 teaspoon salt, 1/2 teaspoon liquor marinated for 10 minutes, and then in the crab shell and cover, cut with a layer of powder, celery leaves, cut off and washed to remove the onion ginger, chili bean sauce and chopped garlic peeling back;

3, pan put oil, oil six or seven into the heat, so that the starch with a crab under the pan fried, deep fried crab to the surface of the golden fish can be removed, the garlic deep fry until golden brown, pour out the oil, celery will be cooked;

4, another pot put a spoonful of oil, oil heat will be chopped bean paste and stir fry the pot out of Chili oil. Will pepper, pepper and saute the onion ginger pot, oil crab garlic and stir fry wok, add half teaspoon of soy sauce and 1 teaspoon of sugar;

5, the last celery stir frying pan can be a pot.


1, crab steamed, then only need to wash clean, cooking time, the need for "dismemberment", from the navel to start the most easy, effortless, crab gills to be removed, there may be sediment;

2, just prior to the crab to tasty, pickled, half teaspoon of salt, half teaspoon of wine can be


3, crab oil must be coated with a layer of dry powder, otherwise not only after the pot will collapse oil, crab meat will be blown fly;