Fengcheng chilli crab

Ingredients: (for two people) 500g of fresh crab, 10g of pepper powder, 15g of Chili oil, 5g of coriander, three or four small red peppers, 10g of salt, 5g of ginger, 5g of sugar, 10g of cooking wine, 5g of cooked sesame seeds and 5g of rice flour. Practice: First, wash the meat crab with a brush, remove the feet and pincers of the meat crab, and break the crab shell. Note that it is broken from the end of the crab without pincers to the end with tongs. After breaking, clean the dirty place in the cavity, then cut the crab body into two knives and four pieces with a knife, and beat the crab pliers, and put them all in the plate. Cut the pepper into small pieces, cut the coriander into pieces, wash the ginger and cut it into powder, then sprinkle it with cooking wine and salt in a meat crab dish, put it in a steamer for 8 minutes, and turn off the heat. Add another wok, add Chili oil, and at the same time, mince the pepper, pour in another small pepper slice, stir-fry it with slow fire, then pour all the steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook a sauce, sprinkle with sesame seeds, and serve. After serving, you can put the crab back to its original state with chopsticks, and sprinkle some coriander, which is red, green, fragrant and delicious, hehe. Choosing crabs should be lively and heavy. Since they are meat crabs, it is not necessarily cost-effective to clamp big shells, but it is better to be plump. Be careful when you break the crab shell. Don't break the crab claws too much, just break them slightly. Before killing crabs, it is best to let them drink some spirits first. Use a small spoon and feed half a spoonful of brandy. After being drunk for a while, this crab has a little bouquet and is easier to handle when slaughtered.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)