two carrots, cleaned and cut into filaments. Then prepare a piece of ginger, clean it and cut it into filaments. Then sprinkle some salt and mix well.

2, 4 eggs, knock into a bowl and stir. Then pour the stirred egg liquid into shredded ginger and carrot, mix well, and let the egg liquid fully wrap the shredded ginger and carrot.

3. When everything is ready, start frying in the pan. Pour cooking oil into the pot. This cooking oil can be peanut oil or corn oil. Different oils will have different tastes. I usually use peanut oil.

4. When the oil temperature is 7% hot, pour the silk wrapped in egg liquid into the pot and stir fry. It is also a big fire first, then a small fire.

5. It's the same as frying shredded carrots here. You have to use a small torch to force out the carotene in shredded carrots, and stir-fry shredded carrots until they are soft.

6. Prepare a small bowl, pour in some yellow wine, add some aged vinegar, add a little soy sauce, a little sugar and a little sesame oil, mix well, then pour it on the dish, stir-fry it evenly, and then take it out of the pan. So a dish of shredded carrots with crab flavor is ready to eat.