Vancouver meat crab (stone crab or other meat crab)

A onion

garlic clove

A little oyster sauce

Two spoons of sugar

A little water.

Two tablespoons soy sauce

A little cooking wine

A little starch

How to fry Vancouver meat crab with onion and ginger?

Wash half of the meat crabs with cold water in batches to control the moisture. Cut the shallots into small pieces, and set aside the garlic slices.

Put the crab pieces into a large plate, pour a little cooking wine to remove the fishy smell, and develop for 5- 10 minutes.

Pour the starch into the dish, dip the starch in the exposed part of the crab block and wipe it evenly by hand, regardless of the crab shell.

In a larger pot, pour the oil on the fire. You need more oil. When the oil is hot, add onion and ginger until fragrant, then pour the crab pieces into the pot and fry until cooked. When the crab shell turns from blue to red, turn to low heat and pour in a little oyster sauce, soy sauce, sugar (a little more) and water. Cover the pot and simmer until the soup is thick.