Beer Spicy Crab

Rinse the live crabs in the water tank

Heart-piercing Crab Killing: Place the crab on the stove, insert an iron chopstick through the middle of the crab's eyes, stir once, and kill them one by one.

Cleaning → Scrubbing: rinse under running water, scrub clean, drain thoroughly. Trim legs: cut off the ends of the legs, keeping the whole claw and thigh intact. Remove the navel: use scissors to pry the crab navel, then tear it off directly, and gently rinse under running water to wipe off dirt.

Half-cut yellow squash: After positioning it properly, strike the back of the knife forcefully to cut it in half, and coat the thick cut surface with dry starch.

Frying: Heat oil to 60% of full heat, place the cut noodles in the oil without moving them, fry until the cut surfaces turn golden, then stir-fry until the noodles turn orange overall, and remove.

Prepare ingredients: prepare onion chunks, ginger slices, and garlic slices

Stir-fry the seasoning: Leave some oil in the pan, stir-fry the hot pot base until fragrant, then add ginger, garlic, Sichuan peppercorns, and dried chili peppers. Stir-fry the crab: Add the crab and stir-fry evenly. Simmer and reduce: Pour in beer until it roughly covers the crab, cook without a lid, keeping it boiling. Finish: When ready to reduce the sauce, add onion chunks, stir-fry until the red oil is glossy, then serve.