[cantonese Cuisine] Baked Crab with Ginger and Spring Onion

[cantonese Cuisine] Baked Crab with Ginger and Spring Onion

by The heart of the piano and the courage of the sword

5.0 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

The position of crabs in Cantonese cuisine is very important, because Guangdong's coastal line is very long, so all kinds of seafood are abundant and natural, and these things occupy a very important position in Cantonese cuisine. Let's have a ginger and scallion giant crab, a classic Cantonese dish for everyone to try. "

Ingredients

[cantonese Cuisine] Baked Crab with Ginger and Spring Onion

1. Wash three crabs.

[cantonese Cuisine] Baked Crab with Ginger and Spring Onion recipe

2. Remove the belly and gills of the crab and divide it into two pieces.

[cantonese Cuisine] Baked Crab with Ginger and Spring Onion recipe

3. In a frying pan, sauté ginger, green onions, garlic, and hot peppers.

[cantonese Cuisine] Baked Crab with Ginger and Spring Onion recipe

4. Stir-fry the crabs in the pot for a while, add cooking wine to remove the fishy.

[cantonese Cuisine] Baked Crab with Ginger and Spring Onion recipe

5. Add appropriate amount of water and cook for a while, add the shallots, salt, and stir well.

[cantonese Cuisine] Baked Crab with Ginger and Spring Onion recipe

6. The delicious baked crab with ginger and green onion was served.

[cantonese Cuisine] Baked Crab with Ginger and Spring Onion recipe

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