Scallion Crab
1.
There are two good crabs on the market. The carapace of the crabs is blue-gray and shiny, the belly is white, the color is bright, the upper part of the umbilicus has no imprints, and the limbs are firmly connected in a curved shape. One by one, weigh its weight by hand. The heavy or heavy crab is called fat crab. Peel off the umbilical cover of the sea crab. If the crab yolk in the shell is condensed and formed, the crab is a good crab
2.
The crabs are cleaned with a brush, the crab shells are removed from the belly, the crabs are removed to remove the gills, and then cut into pieces with a knife. Each crab leg is connected to a piece of crab meat, and the crab shell is intact.
3.
Put starch in the bowl of crab cubes, put the chopped crabs into the bowl and dip the starch into the bowl.
4.
Put oil in a cold pan, when it's 70% hot, add the crabs and fry them until the shape is set, then serve and serve.
5.
Add ginger, garlic, green onion, and chili to the remaining oil in the pot and saute. Add the fried crabs and stir-fry for a while, add appropriate amount of cooking wine and salt to stir-fry.
6.
Add a small amount of water and stir fry, cook until the juice is collected, and sprinkle with chopped green onion before serving.
Tips:
The cut crabs should be sprinkled with some starch to prevent the surface of the crab from being fried or the gravy will be lost too much when the crab is fried. But don't overfry the fried crabs, just turn the oil down a little bit to set the shape of the crabs. Crabs are salty and cold, and they are scavengers, so they must be dipped in ginger vinegar to dispel cold and sterilize them.
