![](/images/node/14/141379.webp?1638099588)
原料
肉蟹 2隻, 蒜 2頭, 紅黃綠彩椒 各半個, 姜 10G, 生抽 1茶匙, 鹽 1/2茶匙, 黃酒 2湯匙, 白糖 2茶匙, 油 適量, 生粉 少許
步驟
1肉蟹洗凈,斬成大塊,蟹螯用刀背拍破
![](/images/seq/26/260358.webp?1638144900)
2然後將蟹塊用少量的黃酒和鹽腌20分鐘
![](/images/seq/26/260359.webp?1638144900)
3蒜去皮拍破,剁成蒜末,彩椒切成小粒
![](/images/seq/26/260360.webp?1638144900)
4姜切剁成薑末
![](/images/seq/26/260361.webp?1638144900)
5鍋里油燒熱,放入蒜末炸成金色後,撈出,瀝油
![](/images/seq/26/260362.webp?1638144900)
6將蟹塊刀口處均勻地沾一層生粉,下油鍋,放入蟹塊炸到顏色變紅,刀口處定型,撈出,瀝油
![](/images/seq/26/260363.webp?1638144900)
7鍋里留少量油,放入彩椒粒和薑末煸炒
![](/images/seq/26/260364.webp?1638144900)
8片刻後,放入蟹塊,加入剩餘的所有調料,翻炒均勻後,放入蒜末炒出香味即可
![](/images/seq/26/260365.webp?1638144900)