Blue Crab Soybean Paste Stew

Thaw 350g of frozen blue crab, scrub the black parts with a brush or toothbrush, remove dirty parts of the shell, trim the ends and legs with scissors, and cut horizontally into bite-sized pieces.

Slice half a zucchini into thick pieces, and cut half a block of tofu, half an onion, 30g green onion, 1 Cheongyang chili pepper, and half a red chili pepper into appropriate sizes.

Put 1 liter of water and 1 seafood dashi pack in a pot and boil for 7 to 8 minutes to make the broth.

Remove the dashi pack from the broth, add 4 tbsp of commercial soybean paste, and dissolve it before boiling.

Add the prepared frozen blue crab to the pot and boil vigorously to prevent any fishy taste.

Add the zucchini and onion to the pot and continue to boil.

Add 0.5 tbsp minced garlic, 1 tbsp red chili powder, and green onion to the pot and boil.

Add the tofu, Cheongyang chili pepper, and red chili pepper, and boil until the ingredients are well combined.

Finally, add a pinch of MSG, boil for a moment longer, and finish.