Sautéed Pike Crab with Shallot as follows:

Main ingredients: 2 pike crabs.

Accessories: 1 scallion, 5 grams of ginger, 5 grams of garlic, 1 gram of pepper, 1 gram of star anise, 8 milliliters of vinegar, 5 milliliters of soy sauce, 2 grams of salt, 3 grams of sugar.

1, prepare the ingredients.

2, shallots cut into pieces, prepare ginger, garlic, pike uncovered.

3, pour cooking oil in the pot, ginger slices, scallion segments, garlic slices, peppercorns, star anise, stir fry on high heat.

4, add soy sauce, vinegar, water, pour pike crabs, high heat.

5, add salt, sugar, large fire juice.

6, the finished product is as follows.

Scallion explosion pike crab notes

1, choose fresh pike crab: choose the body shape complete, shell color bright, strong legs of fresh pike crab. Be careful to avoid choosing dead or rotting crab bodies.

2. Handling pike crabs: Rinse pike crabs with water to remove surface dirt and mud. Then use a brush to scrub the shell surface, especially the hairs on the claws and legs.

3, cooked pike crabs: put the cleaned pike crabs into boiling water to cook for 3-5 minutes, until the crab shells turn red and the meat turns white. Cooked pike crabs are easier to handle and fry.

4, crack pike crabs: put the boiled pike crabs into cold water for a few moments, so that the shell surface is cooled, easy to crack. Then tap the crab shells with a hammer or chopping board to crack the shells and facilitate the removal of crab meat.

5, frying skills: When frying pike crabs, first cut the scallions into pieces and set aside. You can heat the pan and add oil, then put the crab meat into the pan and stir-fry quickly, add the scallion segments after the crab meat changes color and stir-fry evenly. Get the heat right to avoid over-frying resulting in over-dry crab meat.