Stir-fried Port Crab with Green Onion and Ginger
1.
Prepare all the ingredients. The swimming crabs must be fresh and live, and dead crabs cannot be eaten.
2.
The crabs are placed under running water and cleaned, especially the parts where the legs of the crab are connected, which should be cleaned with a brush.
3.
Insert a chopstick into the crab's mouth, wait a few minutes, the swimming crab will not move. Then untie the tied rubber bands, first remove the triangular crab navel from the abdomen, then lift the crab shell, remove the crab heart inside the crab shell, and remove the crab gills, crab intestines, and crab stomach. These parts are not edible.
4.
Cut off the crab claws and pat them flat with the back of a knife for easy flavor. Then cut the swimming crab in half from the middle position, and then cut into four pieces.
5.
Peel the ginger and cut into fine shreds. Remove the seeds of the dried red pepper and cut into sections. Separate the white and green onions into sections.
6.
Glue starch on the cut surface of the opened swimming crab, and just use a thin layer.
7.
Put slightly more oil in the pan than usual for cooking. After the oil is hot, put the starchy side into the pan and fry until the shape is set.
8.
Then turn it over, let the crabs heat evenly, fry them until they are golden in color, and serve them for later use.
9.
Put the crab claws and crab shells into the pot, and place the crab shells with the inside facing up. Fry the crab roe inside and turn it over, fry them until golden brown, and set aside for later use.
10.
Heat oil in a pan, add shredded ginger, dried red pepper and green onion, stir-fry on low heat to create a fragrance.
11.
Put the swimming crabs together with the crab claws and the crab shells, and put them all in the pot.
12.
Add light soy sauce, cooking wine, a little sugar and salt, stir-fry evenly, add a small bowl of water, cover the pot and simmer for five minutes.
13.
After the soup is thickened, sprinkle some scallions on it, then you can put it on a plate and enjoy it on the table.
Tips:
1. The cut surface of the swimming crab sticks to starch, which can wrap the crab meat and crab yolk inside, so that the crab meat will not fall out when it is fried.
2. Portunus crab is cold, and eating more is bad for the stomach, so even if it tastes good, you can’t eat more.
