Ingredients
Live meat crabs and fresh broth, both to taste.
Seasonings
dried chili pepper segments, Sichuan peppercorn oil, chili oil, Sichuan peppercorns, sliced ginger, sliced garlic, scallion segments, salt to taste, ground white pepper, Shaoxing cooking wine, fine dry potato starch, hoisin sauce, water starch, chicken bouillon powder, sesame oil, and refined vegetable oil, all as needed.
Instructions
1. Remove the shell from live meat crabs starting at the belly, discard all internal organs and gills, trim off leg tips and shell edges, wash clean, then chop each crab into 8 pieces, mix with salt and cooking wine to taste.
2. Place the wok over high heat and heat refined oil to 350°F (medium-high). Coat the cut sides of the crab pieces with fine dry cornstarch, then deep-fry them in the oil until cooked through (the shells should also be fully cooked at the same time).
3. Add fresh oil to the wok and heat to 140°C (280°F), then add dried chili segments and Sichuan peppercorns, stir-frying until fragrant. Pour in some fresh broth and let it simmer briefly, then add ginger, scallions, garlic, and the sea crab. Season with salt, cooking wine, seafood sauce, and chicken bouillon, cooking for about 2 minutes. Thicken with a light cornstarch slurry, then finish by stirring in sesame oil, Sichuan pepper oil, chili oil, and ground white pepper until well combined. Transfer to a serving plate. This dish is vibrant red in color, with a bold, numbing, spicy, and savory flavor that is rich and intense.