1. Preparation materials: 4 swimming crabs, green onions 100g, 50g carrots, 50g green peppers, 20ml blending oil, 20g soy sauce, a little pepper, a little star anise, 30g garlic and ginger 10g.
2. Wash the swimming crab and put it in a small pot, then remove the gills, umbilicus, stomach and mud lines of the swimming crab, and then divide the crab meat into two halves.
3. Shred carrots, green peppers, onions, garlic and ginger.
4. Add a proper amount of blending oil into the wok, then add pepper and star anise, and then add ginger and garlic to taste.
5. Put the washed swimming crab into the pot.
6, stir fry for a while, let the crab meat gradually mature.
7. Add a teaspoon of soy sauce.
8. Stir fry a few times and add carrots.
9. Add a little cold water.
10, stir-fry a few times, then add green pepper and continue to stir-fry.
1 1, put the onion in the pot.
12, stir-fry for a while until the green onions are slightly spicy.
1, swimming crab, commonly known as white crab in some places. Because the breastplate is spindle-shaped, it is named spindle-shaped. There are three protrusions in the center of the carapace, so it is also called Portunus trituberculatus, which belongs to arthropods. Male umbilical apex is smooth, claws are long, and the shell surface is blue; The female umbilical cord is round and fluffy, and the shell surface is ochre or spotted. Portunus trituberculatus has delicious meat, high nutritional value and economic value, and is suitable for temporary cultivation and fattening in seawater. The head and breastplate are spindle-shaped, and the width is almost twice as long; The surface of the head and breastplate is covered with fine particles, with 2 lateral ridges and 3 verrucous protrusions; There are two sharp teeth on the forehead; There are 9 sharp teeth on the front side edge, and the back teeth are long and prickly and protrude outward. The pliers are thick and longer than the breastplate of the head. The long section is prismatic, the male long section is slender, and there are four spikes in the front edge.
2. Portunus trituberculatus is delicious and nutritious, containing a lot of protein and fat, as well as more substances such as calcium, phosphorus, iron and vitamins. Every 500g of Portunus trituberculatus contains 49.6g of protein, 9.3g of fat, 27.2g of sugar, 33.6mg of phosphorus1.088mg of iron, and proper amount of vitamin A, etc.