2. Sprinkle dry starch, hold the plate a few times, and let the crabs be evenly stained with starch.
3. Shred ginger, cut onion into long sections and slice garlic for later use.
4. Heat the oil in the pot. The oil is a little more than usual. Add the crab pieces and fry until the surface turns red, and it is about seven ripe.
5. Remove the crab and drain the oil.
6. After the pan is cleaned, put a small amount of oil again, and then add shredded ginger, garlic slices and scallions to saute.
7. Pour in the crab just fried, stir-fry the cooking wine slightly, add a little salt and soy sauce and stir well.
8. Add a proper amount of clear soup (or water) and simmer for about 5 minutes.
9. Finally, hook a thin clam, add the onion and stir fry for a few times.
Tips:
1 Don't stir-fry the crab just put into the pot, because the crab meat will loosen after stir-frying.
2. The water quality, climate and ecological environment in Junshan Lake area are very suitable for the growth of river crabs, and the production scale of cultured river crabs has gradually formed. Junshan Lake Qingshui Hairy Crab is famous for its "green back and white belly, golden claws and yellow hair, huge size and delicious taste". Although it is not as famous as Yangcheng Lake Hairy Crab, its taste and quality are not inferior at all.
3. Hairy crabs are also well preserved. Take them home and put them in the refrigerator for cold storage. They will not die for several days, and they are still so fresh. Although steaming can best preserve the nutrition of hairy crabs, we have eaten steamed hairy crabs twice in a row, and decided to change our eating method and stir-fry them with ginger and onion.
4. Stir-fried crab with ginger and onion looks quite easy to make, but if you really want to make a taste, it is very important to master three points. First, the crab should be cleaned, beaten with starch, and fried in a pan. Second, the onion, ginger and garlic should be sauté ed. Third, add crab pieces and stir them together, then add water and stew for a few minutes.