2. Wash the crab with a small brush and cut it with a knife.
3. Put the flour into the bowl, press the cross section of the crab into the flour, and use force.
4. Add oil to the pot and adjust the oil to 60% to 70%. Put the crab dipped in flour into the pot and fry it.
5. Add the batter and stir fry.
6. Add onion, ginger and garlic to taste, and add the right amount of water, which is less than half of that of crabs.
7. Add the right amount of salt, boil over high fire and stew over medium fire.
8. Wait until the soup is thick, turn off the fire and simmer for two minutes.
Extended data
1. Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs contain more vitamin A, which is helpful for skin keratinization. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis.
2. Crabs are rich in protein, high in cholesterol and purine. Gout patients should control themselves when eating. People with colds, hepatitis and cardiovascular diseases should not eat crabs. China has a tradition of eating crabs around the Mid-Autumn Festival. Chinese medicine believes that crabs are cold, so ginger and perilla are often used to prepare the seasoning for eating crabs.
Baidu encyclopedia: crab