酱炒青蟹
https://static.xinshipu.com/20160620_1/original/1466434009583.jpg@288w_216h_99q_1e_1c.jpg
酱炒青蟹
简介
材料
「主 料」雄性青蟹（红蟳）3只约1200g「辅 料」甜面酱75g葱1根姜1块大蒜4粒香菜少许「辅 料」绍兴花雕酒80mL高汤120mL花椒油20mL小麦粉适量白砂糖1大匙食盐1大匙
做法
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https://static.xinshipu.com/20160620_33/original/1466434010462.jpg@152w_118h_99q_1e_1c.jpg1红蟳腹部向上，用尖刀或筷子刺入脐盖顶部（新手可以先刺杀再松绑，防止被夹伤）；
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https://static.xinshipu.com/20160620_33/original/1466434011027.jpg@152w_118h_99q_1e_1c.jpg2再翻过来，腹部向下，切除脚尖；
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https://static.xinshipu.com/20160620_33/original/1466434011736.jpg@152w_118h_99q_1e_1c.jpg3掀开蟹壳，剪掉蟹鳃、口器，摘除蟹胃，撕去脐盖；
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https://static.xinshipu.com/20160620_33/original/1466434012484.jpg@152w_118h_99q_1e_1c.jpg4剪掉壳外的眼睛、触角以及多余的外边缘，清除壳内污物，把蟹壳和躯干内外刷洗干净；
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https://static.xinshipu.com/20160620_33/original/1466434013476.jpg@152w_118h_99q_1e_1c.jpg5切下蟹钳和蟹脚，用刀面拍破；
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https://static.xinshipu.com/20160620_33/original/1466434014106.jpg@152w_118h_99q_1e_1c.jpg6躯干纵向、横向各一刀，分成4块；
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https://static.xinshipu.com/20160620_33/original/1466434014617.jpg@152w_118h_99q_1e_1c.jpg7蟹钳、蟹脚、躯干和蟹壳裹上小麦粉待用；
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https://static.xinshipu.com/20160620_33/original/1466434015361.jpg@152w_118h_99q_1e_1c.jpg8葱、姜、蒜均切成细末；香菜洗净，去除老梗、黄叶和根部，切成2cm见长的小段；
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https://static.xinshipu.com/20160620_33/original/1466434015934.jpg@152w_118h_99q_1e_1c.jpg9油锅烧至五～六成热，投入裹好小麦粉的蟹块炸成金黄色，捞出、沥油；
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https://static.xinshipu.com/20160620_33/original/1466434016516.jpg@152w_118h_99q_1e_1c.jpg10锅内留底油，烧至三～四成热，放入葱、姜、蒜末炒香，加入甜面酱炒匀，再加入花雕酒、高汤、白砂糖和食盐烧开；
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https://static.xinshipu.com/20160620_33/original/1466434017186.jpg@152w_118h_99q_1e_1c.jpg11投入炸好的蟹块翻炒，充分入味后淋入花椒油起锅；
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https://static.xinshipu.com/20160620_33/original/1466434017913.jpg@152w_118h_99q_1e_1c.jpg12入碗摆整齐，撒上香
很有胃口 看着不错，有时间试一下 看着 不错
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