1. Remove the rope of the swimming crab, clean it roughly with a brush, and open the back cover.
2. Clip, back cover, body, disassembled as shown in the figure
3. Remove the cheeks and stomach, and at the same time use a brush to clean all parts.
4. There is a sand sang on the back shell near the eyes, so take it off.
5. Use a brush to clean the back shell and rinse it with water at the same time.
6. Cut the crab into two sides and cut each side into two pieces
7. Use the back of a knife to break the crab clip into pieces for easy access later.
8. Heat the oil pan, stir-fry the green onion, ginger and garlic in the pan, pour in the processed crabs, add soy sauce, vinegar, cooking wine, and white wine. Then add a small amount of water and boil until the juice is collected.
9. Excess back shell, crab claws and ginger slices can be used to make a pot of port crab porridge at the same time
Tips:1. Stir-fry quickly in a hot pot, use more onion, ginger and garlic to get rid of dampness, vinegar, soy sauce, cooking wine, and white wine will be fishy, without salt and monosodium glutamate. It can also assist in making seafood porridge.
2. Crabs are cold in nature. After eating, remember to drink some brown sugar ginger tea (there is a practice of "ginger tea" in the early stage) to get rid of the cold.
