The ingredients needed to make delicious pan-fried crabs are: 500 grams of crab, 100 grams of ginger, 50 grams of rice wine, appropriate salt, 8 spring onions, appropriate amount of vegetable oil, and appropriate light soy sauce.

The first step: remove the crab's nails, and then take off the crab's large pincers. At this time, remove the rope binding the crab, so you don't have to worry about being scratched by the crab.

Then put the crabs into the water and brush them vigorously with a toothbrush to clean them.

After all the crabs are processed, use a knife to divide the crabs into two halves, break the large claws of the crabs, and put them on a plate.

Step 2: Wash the ginger, cut into slices and put into a bowl.

Flatten the shallots, cut into segments, and put into a bowl.

After the water in the pot is boiled, pour in appropriate oil and heat the oil to level 5. Put the green onions into the pot and turn on low heat. Take them out when the green onions turn yellow.

Step 3: When the oil is heated to 60%, add 1.5 grams of salt to the pot, put the crabs into the pot, but put the cuts into the pot, and then put the large tongs into the pot.

Fry over low heat for 6 minutes. At 3 minutes, put the ginger slices into the pot. After the crabs are fragrant, pour 50 grams of rice wine, 10 grams of light soy sauce, and 50 grams of boiling water. Boil for a while, cover with a lid and cook for 5 minutes, etc.

Take it out when there is no water in the pot.

The pan-fried crab is ready. The method is very simple, but the details need to be paid attention to. Because crabs are very dirty, dirt can easily be hidden on their claws and body, so you need to use a toothbrush and brush it several times, otherwise the cooked crab will be

With silt.

Because crabs are a cooling food, it is better not to be eaten by pregnant women. When cooking crabs, be sure to add ginger to neutralize the coldness of the crabs.

After all, eating it too cold is not good for your health.

When handling crabs, you must first remove the large tongs before taking off the rope that binds them. Otherwise, it will be easily caught by the crab. The large tongs must be broken, otherwise the cooked large tongs will have no flavor.

As long as you pay attention to these details, cooking delicious crabs is not difficult at all.