Slice garlic, cut onion into sections, and cut onion into chopped green onion for later use.
Add 3 times the usual oil from the oil pan. Heat the oil and wrap corn starch on the cut surface of each crab. Fry in the oil pan for a while to make the crab meat firm. This way, the crab meat will not come apart after being cooked for a while. Fried crab. Take out all the oil for later use.
Take out the tofu, cut into pieces, and boil a pot of water. After the water is boiled, add tofu, cook for one minute, take it out and soak it in cold water for later use.
Pour oil into the pan, add onion, saute ginger slices and garlic slices. Add the pre-fried crab pieces, stir fry, and then pour cooking wine along the edge of the pot and continue to stir fry until fragrant. Add a little water (no more than 0/3 of 65438+ crab), cover the pot, and simmer for 3 minutes after the water boils.
After three minutes, open the lid with a little oyster sauce, salt, sugar and chicken essence, and collect the juice over high fire.
When the juice is almost collected, add tofu and weigh the pot to make the taste even. Pour some water starch along the edge of the pot and take it out.
Clamp the crab pieces to the bottom of the plate with chopsticks, and then pour in the tofu. Finally, set the plate with a crab bucket and sprinkle with chopped green onion.