Typhoon Shelter Fried Crab with Black Beans and Chili

Place 2 live crabs in a deep bowl with water. Use a clean toothbrush to thoroughly scrub the shell exterior, pincers, and leg joints until all mud and dirt are completely cleaned off.

Wrap the crab body with a thick towel to prevent injury. Press firmly on the rear corner of the top shell to stun the crab, lift open the apron at the bottom of the belly, and pull out the intestine tract until the apron and intestine are removed.

Scrape off the grayish gills from both sides of the body with the back of a knife. Gently slice the body in half into two large pieces, then chop off the sharp tips of the small legs. Place the large pincers on the edge of the cutting board with the pointed edge facing up, tap gently with the flat blade until cracked, ensuring gills are removed, body halves divided, leg tips cut, and pincers cracked.

Take the top shell, use a knife to lightly slit the connection inside near the front, then use your fingers to carefully pop out and remove the black stomach pouch and mouth parts while keeping the rich yellow roe intact inside the shell.

Cut 3 scallions into short sections. Scrape the white pith off 1/2 soaked dried tangerine peel and slice into fine julienne strips. Coarsely chop 2 tbsp fermented black beans until scallions are sectioned, tangerine peel is julienned, and black beans are coarsely chopped.

Heat 500ml cooking oil in a wok over high heat. Fry the thick pincers first for 10 seconds, then add the body pieces and top shell to flash fry for about 30 seconds until the shells turn bright red and the meat is just set. Quickly scoop out and drain. Turn off heat temporarily if oil gets too hot.

Keep 1 tbsp oil in the wok. Stir-fry minced ginger (3 slices), garlic (4 cloves), and shallots (2 pieces) over medium heat until fragrant. Add 10 white peppercorns and julienned tangerine peel (1/2 piece). Splash in 1 tbsp water if too dry, then add 2 tbsp chopped black beans and stir until rich aromatics are released.

Turn to high heat and return fried crab pieces to the wok. Add 2 tbsp fried garlic, 3 chopped bird's eye chilies, and scallion sections. Drizzle 1/2 tsp dark soy sauce for color and sprinkle 1/2 tsp salt for seasoning. Toss rapidly until fully coated, turn off heat, plate, garnish with scallions, and serve.