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Home-style recipe for dry-fried "immortal" crab, fragrant and flavorful, goes great with rice

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Main ingredients: 2 mud crabs, about 750 g, 50 g minced pork, 30 g minced Yibin preserved mustard greens. Auxiliary ingredients: 10 g each of diced green pepper, diced onion, diced winter bamboo shoots, diced celery, and diced shiitake mushrooms, 15 g each of roasted crushed peanuts, chopped scallions, and cilantro, 150 g dried chili segments. Seasonings/marinade: appropriate amounts each of refined salt, cooking wine, MSG, sesame oil, and dry and wet starch; 1500 g refined oil (about 75 g consumed). Preparation: 1. After slaughtering the mud crabs, clean them, cut off the tips of the legs, chop into small pieces, coat with dry starch, deep-fry in hot oil until cooked, then remove;

Main ingredients: 2 mud crabs, about 750 g, 50 g minced pork, 30 g minced Yibin preserved mustard greens. Auxiliary ingredients: 10 g each of diced green pepper, diced onion, diced winter bamboo shoots, diced celery, and diced shiitake mushrooms, 15 g each of roasted crushed peanuts, chopped scallions, and cilantro, 150 g dried chili segments. Seasonings/marinade: appropriate amounts each of refined salt, cooking wine, MSG, sesame oil, and dry and wet starch; 1500 g refined oil (about 75 g consumed)

Preparation: 1. After slaughtering the mud crabs, clean them, cut off the tips of the legs, chop into small pieces, coat with dry starch, deep-fry in hot oil until cooked, then remove;

2. Mix the minced pork with refined salt and wet starch until well combined, place in a hot wok with a little oil, stir-fry until crisp and fragrant, then scoop out.

3. Place the wok over heat, add refined oil and heat it up, add the dried chili segments and fry until fragrant, then add the minced Yibin preserved mustard greens and diced shiitake mushrooms and stir-fry until just cooked, then add the crab pieces and minced pork, splash in the cooking wine, season with refined salt and MSG, drizzle with sesame oil, sprinkle in the roasted crushed peanuts and chopped scallions, stir-fry evenly, then remove from the wok and plate, and finally garnish lightly with cilantro.

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