1. I definitely want to buy live crabs. Crabs are cheap at three o'clock in December (15-20) and they are fat. Remove the pliers and break it, open the lid to clear the gills, and open the crab opposite.
2. Use a sieve to install the crab pieces, sprinkle the cornstarch evenly, and then spread a few times, then sprinkle the cornstarch, and then spread a few more times. It doesn't need much, but the crab water must be dripped dry as much as possible.
3. Since the crab has been disassembled, it is coated with flour and oil to "lock the freshness". Over-oiling should not take too long, which will cause the water in the crab meat to evaporate.
4. Add the ginger and stir fry until fragrant, then stir-fry the crab and shallots together, stir-fry the rice wine in the next bottle on medium heat for 20 seconds, and finally a little soy sauce (I prefer steamed fish soy sauce) and salt to blend water starch, then stir fry again. 30 seconds.
Tips:Note that fresh crabs are salty and fresh, and salt + soy sauce should be controlled according to personal taste. After the oil is over, the oil must be heated before cooking. Be careful not to be splashed by the oil.
