Scallion and ginger fried crab is a traditional dish in the southern region, belonging to the Cantonese cuisine, the main selection of the main ingredient is crab, which has the effect of nourishing yin and clearing heat and activating blood circulation and removing blood stasis. Here is how to introduce the method of burning crab with scallion and ginger.

1, put the crab belly up on the pier, with a knife according to the umbilical cord nail of the center line chopped open, uncovered the crab cover, scrape off the gills, wash;

2, and then chopped off the chelipeds, each cheliped are cut into two, and then use a knife to break the cheliped shells, and then each half of the crab body and then each cut into four, each with a claw, to be used;

3, green onions cut into segments, ginger juliennes, garlic chopped, starch and water into wet starch

4, the frying pan over high heat, under the lard, burned to 60% hot, put down the onion segments, stir fry, the onion segments out;

5, frying pan slightly left the bottom of the oil, on the stove to stir fry ginger, garlic and fried onion segments, to be out of the flavor, under the crab pieces stir fry;

6, cover and slightly burned to the pot of water will be dry, the next lard 10 grams of sesame oil, pepper and other stir-fried, thickened with wet starch.