Sweet and sour purple crabs
Ingredients: Several purple crabs (can be substituted with live river crabs)
Method: Remove the claws, navel, and lid of the crabs, clean out the internal organs, then cut each crab into two pieces and steam them until cooked. Arrange on a plate. In a wok, prepare a broth with shredded scallions, ginger, dried chili strips, salt, sugar, vinegar, and caramel color, thicken with starch, drizzle with Sichuan peppercorn oil, and pour over the main ingredients.
Characteristics: Sweet, sour, salty, slightly spicy; orange-red in color.
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