Creative dishes: different baked crab with perilla bean sauce|Chinese New Year's Eve rice|banquet hard dishes

Many years ago, I ordered a dish of baked crab with soybean sauce in Bingsheng, and although I didn't like the taste of that dish at that time, I always wanted to make it myself. Finally achieved on Chinese New Year's Eve in the Year of the Ox~ Mr. is allergic to seafood, but still praises it, saying that it can be done when hairy crabs are in the next year~. Unexpectedly, the first attempt was successful, of course, I have to record it, because it is easy to forget!

Ingredients

Bluecrab 2

Puningbeanpaste 2.5 spoon

Sesameoil 1 spoon

sugar 0.5 spoon

garlic 2 large

milletspicy 1

Onion 1/4

Perillaleaves 3 pieces

Porkbelly 50 g

Highricewine 1 spoon

Coriander 3 pieces

Cooking Instructions

Prepare the bean paste and pour into a blender
Add sugar, cool a spoonful and a half, and break in a food processor.
Beat into a thick paste and mix with sesame oil.
Peel the garlic and cut it in half, don't shoot!
Cut the onion into small pieces, and remove the seeds and shred the peppers.
Slice the pork belly (fresh pork belly is recommended, the bowl soaked in water in the picture is directly cooked and sliced and frozen, don't learn from me, haha~)
Coriander is cut into sections, and the coriander head does not need to be lost.
Prepare two blue crabs, these two goods, one is only 7 taels, and there are about 1 tael of rope.
Brush the toothbrush and clean it, and dismantle eight pieces~
Chop well, and the crab claws should be smashed to facilitate the taste.
Fry garlic in cold oil in a hot pan, over medium-low heat, and turn it over frequently, anyway, it will be bitter to fry the beard. Fry until golden brown and remove.
SautÃ© the onion over medium-high heat and pour it into a casserole that has been heated
In a casserole on low heat, stir-fry the pork belly until fragrant, then pour in the garlic and add the perilla.
Paved.
Dip the crab meat in the prepared bean sauce and set it up.
For the effect as shown in the picture, add the coriander head
Cover with a lid, heat over medium-high heat, turn to medium-low heat for 5 minutes, and pour a spoon of high rice wine along the edge of the pot.
Continue to simmer for 5 minutes, open the lid, turn over the crab cover, add shredded chili peppers, cover the coriander section and simmer for 20 seconds to get out of the pot.
Out of the pot, there are 10,000 taels of gold (soybean sauce is spread all over the crab body) and there is a sense of good luck (the crab shell turns red when heated).

The soybean sauce is Zheng Songxing Puning bean sauce, as far as the bean paste that can be bought on the market is concerned, the brewing time is not too short, the bean is fragrant and thick, and the cost performance is high. With such a ratio, the salty fragrance is just right.
When you bite into it, the meat is fragrant and salty. If there is a paste, it will be perfect~