Stir-fried crab is a dish made of crab as the main ingredient. This dish is simple and delicious.

seasoning

Onion10g salt 5g vinegar15g vegetable oil 75g ginger 5g monosodium glutamate 2g white sugar 30g wheat flour 50g cooking wine15g pepper 2g each.

Production method

Method one

fried crab

1. Put the crab's belly up and stick a bamboo needle into the crab's navel, and the crab will die. Put the crab in water and scrub it with a brush.

2. Cut off the crab's feet and cut them off. Unhair the crab claws, break them in half, and then cut them into two pieces. Slice the crab in half, cut it into 2cm-wide pieces, and put them into a dish together.

3. Sprinkle salt and pepper on the crab and mix well, then sprinkle flour and mix well for later use.

4. Wash the green onions, mince the scallions, shred the ginger, wash the parsley and remove the leaves for later use.

5. Pour vegetable oil into the wok, heat the wok to 70% heat, put the crab into the wok and spread it out, so as not to stick. When the crab turns red and yellow, pour in onion and ginger and stir-fry for a few times, add cooking wine, sugar and white vinegar, stir-fry for a while, add monosodium glutamate, turn it out of the wok and put it on a plate, and sprinkle the washed coriander around the plate.

Method 2

fried crab

material

800g of Portunus trituberculatus, 5g of Zanthoxylum bungeanum, 3 garlic cloves, 3 slices of ginger, 6g of onion, 2 teaspoons of soy sauce 1 tablespoon, sugar, salt 1 teaspoon, cooking wine and seafood sauce.

method of work

1. After removing gills and white hairs, Portunus trituberculatus washed and chopped, put oil in the pot, saute garlic cloves, ginger and dried peppers;

2. Put the spicy sauce, stir-fry it with low fire, stir-fry the Portunus for 2 minutes, then release it and stir-fry the seafood sauce evenly;

3. Add salt, sugar and cooking wine, continue to stir fry for about 3 minutes, and finally add chopped green onion and stir well.