1) Soak in warm water for 20-30 minutes before frying, so that the meat can absorb appropriate moisture and avoid dehydration during frying

2) Shelling is easy, not as difficult as imagined. Unlike bread crabs, you can use the spoon to bend the spoon when opening the shell. Step 3) Break down and prepare for processing. Cut off the thorns on each leg with scissors. It is very labor-intensive. I cut it for 20 minutes

4) After cutting and stabbing, cut the legs into pieces. You still need to cut out the slits to add flavor when frying.

5) Add a little oil in the pot, sauté the onion and ginger until fragrant. If you like garlic, you can add an appropriate amount of minced garlic and chili.

6) About 20 ml of seafood soy sauce is sufficient, and mixed with 200 ml of water. Do not add soy sauce directly, otherwise it will not be evenly flavored. It is recommended to use Japanese Nissin soy sauce, which is about 20 yuan and is specially used for seafood. , the domestic ones cannot be surpassed. If you can’t buy it, just use the Haitian soy sauce extremely fresh series instead. However, for such expensive crabs, try to be as perfect as possible and don’t waste it.

7) Add the crab legs, stir-fry over low heat, pour in the mixed soy sauce, and it will be delicious. It will be good if you see the crab meat shrinks slightly. Do not over-fry, as it will shrink after frying. , the crab meat is overcooked, I would rather keep it mild than stir-fry till it burns my mouth. It is already cooked and can be eaten fresh once it is thawed.