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Last time I went to Ningbo, I ate several kilograms of swimming crabs at once, and the taste of the crab meat was still lingering in my mouth.

So, I gave up the budget to buy hairy crabs. Although it is the season to eat hairy crabs and it is very cheap, the crab roe and crab paste are easy to get tired of, so I still want to try the taste of crab meat.

40 per pound of swimming crabs, and hairy crabs only cost 9 yuan and 9 each, so I can only buy two swimming crabs.

I was going to die when I got it back from the supermarket, so I quickly got an ice pack to calm it down.

The ice pack can only last for a while, so the safest way is to tear it into pieces as soon as possible.

Brush them clean first. Fortunately, I didn’t throw away the toothbrush I used to brush crayfish in the summer.

When I opened the lid, I discovered that the two swimming crabs had too little meat, which made me worry about whether I would be able to eat enough.

No matter what, just cut it into pieces.

Chop each crab into four pieces, exactly eight pieces, plus two crab shells, barely filling the plate.

Place a few slices of ginger underneath and pour two drops of cooking wine.

Boil the water, throw in some green onion and ginger, and sprinkle some cooking wine. In fact, it is not as useful as imagined in terms of removing the fishy smell. It is better than masturbating.

After the water boils, put it in the pot and start steaming it. Keep the fire on high for eight minutes.

I chopped it into smaller pieces, so mature.

After steaming for a while, it turns into attractive red and white colors.

Cut some shredded ginger and scallions, which will obviously add flavor.

Half boiling water, half steamed fish soy sauce, heat to make a sauce.

Sprinkle with shredded ginger and green onion, and drizzle with heated soy sauce.

Here comes the key step. Because it is called scallion swimming crab, hot oil is definitely indispensable. In order to live up to its name, the hot oil I poured was scallion oil and lard that I had refined before.

The taste comes out immediately.

Crab meat is originally very fresh. It is true that ordinary seasoning will ruin the freshness of the seafood, but hot scallion oil is different. The aroma stimulated by the contact between the heated oil and the shredded ginger and scallion is enough to tease you.

Taste buds.

The satisfying taste is not about filling up the desire, but the sudden stop when you taste the most wonderful taste.