1. First handle the crab: 1. Peck down the crab belly with the tip of the knife behind 2. Open the crab belly and open it, open the crab cover 3, remove the gills of the crab body and the stomach inside the crab cover 4. After washing the crab , Wipe off the water, add a little cornstarch and mix well.
2. Cut the green onion as much as possible, cut the green onion separately, pat the dried onion head slightly.
3. Boil the red wok, add oil and heat, then add ginger and green onion until fragrant, scoop up. 2. Put the crab pieces into the wok carefully, and fry the crab pieces half-fried over medium-high heat for about 5-7 minutes. 3. Then add the dried shallots and stir-fry a little, add a little wine, add ginger and green onion, then mix with the sauce (ie oyster sauce, water and sugar), and finally add the shallots. 4. Finally, add a little cornstarch water and stir fry until the crabs are dry.
Tips:1. Taste the taste before adding the raw powder water. If it is not salty enough, add two or three drops of raw extract to make it fresh.
2. Cook the crab as soon as possible after preparing it, so that the crab meat will not have a moldy taste.
