Eating crabs every September is the best time.

How to stir-fry Portunus with ginger and onion?

Clean Portunus trituberculatus, remove the tail and crab cheeks, brush with a brush, cut from the middle of the crab belly, and then cut into 6 pieces; Crab pliers and knife back are slightly broken; Shredded ginger, sliced onion and garlic.

Put a proper amount of raw flour into the dish, and evenly coat both sides of diced crabs with raw flour (to make the crab meat tender and lock the crab meat), and the clamp shell does not need to be stained with powder; Put more oil in the pot and heat it. Stir-fry shredded ginger and garlic slices first, then put all the pieces of Portunus in the pot together.

Stir-fry until the color turns red, add more yellow wine, proper amount of sugar and delicious soy sauce (you can decide whether you need to add more salt according to your personal taste, because soy sauce itself already contains salt), stir-fry, add a little water to moisten the ingredients, and sprinkle them before serving.

Stir-fry the onions twice.