Stir fried crab with scallion and ginger recipe-Chinese Food-best chinese food recipes-cooking food

Stir fried crab with scallion and ginger

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Guangdong style stir fried with scallion and ginger. Release the freshness of sea crab to the greatest extent. You will be full of praise after eating. Many people make this dish at home but it's always not good. What's the problem? Is the sea crab not fresh enough? Or is it handled in the wrong way? Maybe the ingredients are not in place? Let me teach you how to make this Cantonese style stir fried crab with scallion and ginger step by step. It's not difficult. First of all, we need to buy fresh sea crabs. Pay attention not to choose fresh water crabs. The production methods will be different. I don't use crab roe for this recipe. But if you can buy one with crab roe, it will be more delicious. The simplest way to distinguish between male and female is to observe the triangular shell in the abdomen. The female crab is wider than the male crab. The whole frying process is relatively fast, so handle the crabs properly before firing, and prepare the required materials in advance.

Cooking ingredients

fresh sea crab (we use blue crab):3

Shaoxing wine (use small glass to reserve before use:3 tbsp

sugar. For seasoning:moderate amount

white pepper. For seasoning:moderate amount

soy sauce:2 teaspoons

Cooking Steps

Step1:First of all, the steps to deal with crabs are introduced. After putting the live crab in the refrigerator for 510 minutes, it becomes sluggish. It's easy to deal with. Usually, the crab tongs are bound with leather bands. If not, grasp them from the back as shown in the figure below. Then they will not be caught by the tongs. Put the crab on the chopping boar

Step2:As shown in the picture, grasp the crab leg with one hand.

Step3:Lift the crab's top shell with one hand.

Step4:Then turn the crab over. Remove the hard shell from the abdomen.

Step5:Take out the mouth and stomach. The stomach is next to the mouth. Then remove the egg bag and the green viscera. I suggest you keep these two parts first.

Step6:If you are dealing with crabs for the first time, you can also discard all the internal organs.

Step7:There will also be green viscera left in the lifted top crab shell. Wash carefully.

Step8:These are the gills on both sides. They can't be eaten. They need to be cut and discarded.

Step9:Wash inside and outside again with running water. The hardest part is over. It's much easier next.

Step10:Cut the top crab shell in half. Be careful not to cut your hands.

Step11:Cut the crabs in half from the middle. Then put the crabs in the strainer and drain the water.

Step12:Use a strong meat cutter to cut off the crab legs. If you have enough strength, you can also directly break it off by hand. Put the crab leg on the chopping board and crack it with the back of the knife. It's easy to eat. Of course, you can not shoot first. Use your crab eating tools when you eat.

Step13:I started to make stir fried crab with scallion and ginger. Put a little flour in the plate first. Pick up each crab and dip it in flour. Dip in the flour and put it on another plate. Also dip the crab legs and the top shell with flour.

Step14:Sprinkle the remaining flour on the crab. Don't sprinkle too much. Just cover it with a thin layer.

Step15:Heat the wok and add 4 tbsp oil. Turn the wok to heat the oil evenly. When there is a little smoke near the pot, the oil is just warm. Take advantage of now. Quickly put the crabs with the most meat into the oil pan. Then put the other crabs in. Try to spread a layer in the pan. Let all the crabs heat up.

Step16:Then tilt the pan. Let the oil spread over all the crabs. Keep the fire high.

Step17:After 15 seconds, put the pot on the stove. Use a metal spatula to stir fry for another 15 seconds. Then turn off the fire and install the tray. At this time, the crab meat should be five ripe.