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Crabs, Sichuan Style

Fish and Seafood

Crabs, Sichuan Style
2 crabs
1/2 cup vegetable oil
6 cloves garlic, peeled and minced
2 Tablespoons fermented black beans, minced
2 chili peppers, seeds discarded, and minced
1 Tablespoon Chinese rice wine
1 teaspoon salt
1/2 teaspoon sugar
2 scallions, cut in one-inch pieces
1. Remove crab claws and swimmerettes, and chop the large body piece in two pieces. Set these aside. Be sure to discard any green and hairy innards.
2. Heat oil, and stir-fry all the crab parts for three or four minutes. Then remove from the oil and drain them well. Set them aside.
3. Discard all but one tablespoon of the oil, and reheat it in the wok. Then add the garlic, black beans, and the chili pepper pieces, stir-frying these for half minute.
4. Return the crab to the wok, add the rice wine and the salt and sugar, and stir-fry these stirring them just two or three times before adding the scallion pieces. Toss all together for one minute, and put into a bowl. Then, serve.

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