Stir-fried crab is a kind of easy-to-make and very tasty dish, in fact, there is no change in it, as long as a little change can be made in other different stir-fried crab. Usually, flower crabs are used for stir-frying because their meat is sweet and their shells are not too hard, so they can be easily bitten open and eaten with the teeth.

Practice:

1. Wash the flower crab, take out the capsule, remove the lungs and gills, turn it over, brush the abdomen, cut it into small pieces, and drain it.

2. Marinate with salt, then sprinkle some cornstarch to absorb the surface water.

3. Drag the crabs in hot oil until they turn hard and red, lift them out and drain.

4. In a separate pan, fry the scallions, ginger and red chili in oil, season with the following and bring to a boil.

In fact, all kinds of fried crab is the difference between this seasoning step, pepper and salt fried, ginger and onion fried, cheese fried, curry fried, are almost the same.

5. Add the fried crab to cook on medium heat, until the juice dries up, and then lift up.