Exercise:
1. Put the crab's belly up and stick a bamboo needle into the crab's navel, and the crab will die. Put crabs in water and brush them.
2. Cut off the crab feet, cut them off. Hairless crab claws, break them in half, and then cut them into two halves. Cut the crab in half, cut it into 2 cm wide pieces, and put it on the plate together.
3. Sprinkle salt and pepper on the crab and mix well, then sprinkle flour and mix well for later use.
4. Wash the green onions, chop the onions, shred the ginger, wash the parsley and remove the leaves for later use.
5. Pour vegetable oil into the wok, heat the wok to 70% heat, put the crabs in the wok and spread them out, and don't stick to the wok. When the crab turns red and Huang Shi, pour in onion and ginger, stir-fry for a few times, add cooking wine, sugar and white vinegar, stir-fry for a while, add monosodium glutamate, turn out the wok and put it on a plate, and sprinkle the washed coriander around the plate.
Stir-fried pork liver: it is a dish made of pork liver and other main ingredients, which belongs to Sichuan-style home cooking. Pig liver contains a variety of nutrients. It is rich in vitamin A and trace elements such as iron, zinc and copper. Its meat is tender and delicious, but it should be detoxified before eating.
Exercise:
1, cleaning. It is said that it is best to soak pork liver in clear water and a few drops of white vinegar for two hours. It is too late. I beat the pig liver hard under the tap until I felt the harmful substances knocked out.
2. Slice and marinate with cooking wine and soy sauce 15 minutes or so.
3, carrots, onions, ginger, garlic slices, cucumber slices.
4. Stir-fry the onions, ginger, garlic and carrots as usual until the carrots are soft and golden yellow, add pork liver and stir-fry for about three minutes, add cucumber strips and chicken essence.