Thuy Anh also has to deal with her dish: ‘In particular, the black pepper sauce dipped in bread is delicious to swallow’.
Thuy Anh – the wife of singer Dang Khoi has long been admired by many women for her good housework. Sometimes, the family has a party full of luxurious dishes like a restaurant. Recently, Thuy Anh made netizens “craving” when she shared about her family’s “Delicious Chinese-style black pepper crab with fleas”. Dang Khoi’s wife said that this dish she learned from a famous crab shop chef in District 5. According to her, this is a restaurant that has been around for more than 30 years, at its peak years ago, one day it sold. both 600-700 crabs. In the past, there were not many restaurants like now, this crab shop can be called a specialty restaurant. 
Singer Dang Khoi and his wife. 
The “delicious and burnt” crab dish was introduced by Thuy Anh. “The black pepper crab dish is easy to make and the ingredients are simple. The first time I made it at home, it was delicious and identical to the store. Home made is clean and the crab I choose is also better quality, cheaper price. “, hot mom Thuy Anh said. Thuy Anh also “generously” shared the recipe so that many women can make this “specialty” crab dish at home. In the pictures, it can be seen that Dang Khoi also participated in processing with his wife. When fans praised her husband, Thuy Anh revealed more : “This chef is a bit too good”, “Your cooking is number one”. 
Dang Khoi is excited by the crab sauce pan. Details of how to make Chinese style black pepper crab shared by Dang Khoi’s wife: Resources: – 1 meat crab weighing 700-800g is enough for 2 people to eat. – Squeeze fat (buy 500g of fresh fat and then fry it, it is an indispensable ingredient, if you make cooking oil, the flavor of this dish will not come out) – 1 bowl of lightly crushed garlic to cover the shell – Sugar 1 bowl of rice – 3 teaspoons of pepper – 3 teaspoons of salt – 1 teaspoon of tapioca starch – 1 bowl of water – Bread served with 
Ingredients for Chinese style black pepper crab. 
Dang Anh’s son loves and fears when he carries a live crab. Making: After the crab was washed, the bibs were removed, and the shells were separated, Thuy Anh said that she cut the crabs in half lengthwise, the claws were smashed to allow the spices to absorb when cooking. Fresh fat is cut into thumb-sized pieces, lightly boiled with salt and then drained, fried until golden brown, do not let the fat shrink (The way the fat is boiled before frying also helps the fat to be more succulent). The fat is used for frying, and the fat will be added to the sauce later. 
Thuy Anh uses a deep pan, she finds this type of pan for frying, cooking is the best. Put the crabs in the pan, put the crab shells upside down, turn on high heat to close the water, then start adding the fat. Grease just right, about halfway through the crab, always keep the heat high when frying, everyone so that the crab has a pan-fried smell. Then flip, flip the crab face (crab shell remains the same, water the fat until cooked inside). At this time, add half a bowl of garlic to the island with the crab until fragrant. 
After the crab is golden, add 1 bowl of water, add salt and ground pepper, reduce the heat, cover until the crab is cooked. Cook for 7 minutes, then open the lid, add the sugar, along with the remaining garlic and fat, stir well to absorb. Adjust seasoning to taste. Bring the water to a boil and then add the flour. The finished product is cooked crab, sweet, rich in taste, fragrant with fried garlic, strong aroma of pepper. “Especially the black pepper sauce dipping the bread is delicious” , Thuy Anh plate switch. 
Looking at the results of husband and wife Dang Khoi – Thuy Anh, everyone complimented them on “eye-catching”, looking as standard as the restaurant made.
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