Crab and Carrot Claypot
1.
Wash the crabs, remove their cheeks, open the shell and cut into four pieces
2.
White radish peeled and shredded
3.
Beat the egg mixture into a bowl, chop the ginger into thin strips, and chop the chives into small pieces
4.
Dip the crab pieces in the egg liquid
5.
Then wrap in flour (slightly press down to remove excess flour)
6.
Put the crab pieces in a hot pan with hot oil
7.
Fry until set and served
8.
In another pot, sauté the scallions and ginger
9.
Add shredded radish and continue to stir fry for a while, add water, cooking wine, fish sauce, add crabs to boil
10.
Turn to low heat and simmer for about 10 minutes. Sprinkle with pepper and chives.
Tips:
Shredded ginger and pepper can remove the fishy and cold, and can enrich the taste of the soup, don't ignore it.