2 pieces of red sturgeon (cream crab) 800g, sesame oil 1 00ml, carved wine120ml, salt1tablespoon, and appropriate amount of ginger and onion.

operational approach

0 1

After washing the cream crab, take out the shell cover on the belly and cut it in half.

02

Slice the ginger a little thicker, wash the shallots, put sesame oil in the hot pot, cover the bottom of the pot with ginger slices, stir-fry slightly, turn over, shake the pot properly and fry the ginger dry.

03

Spread the shallots around the pot, put the chopped crabs on the ginger, pour in the carved wine and salt, cover the pot and stir-fry together.

04

After the color of the cream crab turns red, the sauce in the pot is tightened, then some carved wine is poured in, and the lid is covered and opened for 5- 10 seconds.

Special tips

This dish usually uses red sturgeon, also called cream crab, or cabbage sturgeon, which is male crab. It is characterized by its big head and plenty of meat.

Crab itself is cold, so a large number of ginger slices and sesame oil are used in the production to drive away the cold, which can also increase the aroma.

Carved wine is put for the first time to make the meat full, easy to cook and prevent dry frying. The second time out of the pot is to increase the aroma. If you don't like the second time the wine is too strong, you can not put it.

It is recommended to fry in a non-stick pan with medium heat. It is not advisable to fry for too long, otherwise the meat will get old easily.