Recipe: 3 crabs, a few green onions, 3 slices of ginger, 2 cloves of garlic, 2 eggs, 2 tablespoons of starch, 1 tablespoon of flour.

How to braise crabs: 1. Remove the gills from the crabs, wash them clean and cut them into pieces. Sprinkle a little salt and cooking wine, cut the green onions into sections and marinate for a while.

2. Mix two eggs, starch, flour and a small amount of water. Add the marinated crabs to the starch juice.

3. Heat the pan and fry.

Fry slowly over medium-low heat until cooked, then place on a plate.

4. Heat the oil in the wok, put the crabs in, pour in the remaining egg starch liquid seasoning, add light soy sauce and sugar and stir-fry.

5. Then it’s ready. Adjust the amount of light soy sauce and sugar according to your own taste, collect the juice and serve on a plate.

Extended information: The body surface, gills and gastrointestinal tract of crabs are covered with various bacteria and sludge.

Crab must be steamed and cooked thoroughly. Generally, it can be disinfected by heating it for more than 30 minutes after boiling it.

Buy dead crabs.

Bacteria in dead crabs multiply rapidly and spread into the crab meat, decomposing the amino acids in the crab meat and producing a large amount of harmful substances. Eating dead crabs may induce vomiting, abdominal pain, and diarrhea.

In addition, dying crabs should not be purchased.

Stored cooked crabs are easily contaminated by bacteria, so crabs should be cooked and eaten immediately.

In case you can't finish it, the leftovers must be stored in a clean, cool and ventilated place (preferably in the refrigerator), and must be cooked and steamed thoroughly before eating.

Crab meat is cold in nature and should not be eaten in large quantities.

People with spleen and stomach deficiency should pay special attention to avoid abdominal pain and diarrhea.

Generally, you can eat one or two crabs. After eating crabs, it is best to drink a cup of ginger tea to dispel the cold.