1. Raw materials

600 grams of hairy crab, ginger, onion, garlic, salt, light soy sauce, cooking wine, starch.

2. Method

1. Wash the crab shell and cut it in half. Remove the inedible crab gills, stomach, heart, etc., and pat the crab claws slightly (it’s so delicious) ).

2. Sprinkle with dry starch and weigh the plate a few times to coat the crabs evenly with starch.

3. Cut the ginger into shreds, cut the green onions into long sections, and slice the garlic for later use.

4. Heat the oil in the pot. Use a little more oil than usual for cooking. Add the crab pieces and fry until the surface turns red and is about 70% cooked.

5. Take out the crab and drain the oil.

6. Clean the pot and add a small amount of oil again, then add shredded ginger, garlic slices and scallions until fragrant.

7. Pour in the fried crabs just now, pour cooking wine and stir-fry briefly. Add a little appropriate amount of salt and light soy sauce and stir-fry evenly.

8. Add appropriate amount of clear soup (or water) and simmer for about 5 minutes.

9. Finally, make a thin gravy, add the green onions and stir-fry for a few times before serving.

Tips: Stir-fried crabs with ginger and scallions seem easy to make, but to really get the flavor, it is very important to master three points. First, the crabs must be cleaned, patted with starch, and put into the pot. For frying, the second step is to sauté the onion, ginger and garlic until fragrant, and the third step is to add the crab pieces and stir-fry together, then add water and simmer for a few minutes.