Jumbo Crab's pincers are large and plump, and when gently crushed with the pincers, the full, white crab meat emerges. The meat of Jumbo Crab is firmer and more resilient, with a wonderful light sweetness, great flavor!

Scallion Fried Jumbo Crab

Ingredients:

Jumbo Crab 1, green onion, ginger, starch, salt, steamed fish drum oil, canola oil

Practice:

1) Prepare the raw materials, brush the crab, open the crab cover to remove the sand pockets, the heart of the crab, cut off the crab gills, the crab mouth, etc., a small rinse, chopped;

2) The crab The incision is dipped in dry starch, frying/frying in a frying pan, after the crab is fried, frying the pan with a little oil, ginger and scallions;

3) ginger and scallions stir fry the crab pieces, add boiling water to cook (the amount of water depends on the size of the crab);

4) when the crab is cooked, add salt, steamed fish drum oil for seasoning;

5) finally, add water starch to collect the juice, you can put out of the pot on the plate.