Seasonings
500 g (about 1 lb) crab, 50 g Sichuan green peppercorns, 50 g dried red chili peppers, and appropriate amounts of diced green bamboo shoots and diced lotus root.
Seasonings
30 g each of minced scallions and ginger, 10 g minced garlic, 2 tablespoons cooking wine, 2 teaspoons chili paste, and 1 teaspoon each of salt, soy sauce, and sugar.
Steps
1. Rinse the crabs clean, then cut them open and marinate in cooking wine for 10 minutes.
2. Heat oil in a wok over medium heat, add Sichuan green peppercorns and dried red chilies and stir-fry until fragrant, then add scallions, ginger, and garlic and sauté until aromatic, then add the crab pieces and stir-fry until the legs turn red.
3. Then add the green bamboo shoots and lotus root chunks, stir-frying briefly. Season with chili sauce, soy sauce, sugar, and salt. Pour in some water, cover, and simmer over medium heat for 2 minutes. Remove the lid and reduce the sauce over high heat until thickened.