As a foodie, you naturally have to understand the fact that you are doing a good job. No matter how the crab is done, it can make my appetite wide open. The blue crab has always felt that the taste of cooking is better than that of steaming. It’s natural to have a good night’s sleep on the weekend night, because tomorrow is Monday again! !
Wash the crabs, wash them, and cut them. Crab claws are smashed with a knife back, put into a dish and pour a little yellow wine and marinate for 15 minutes.
Cut the onions, ginger and garlic chopped. I prefer the taste of ginger and garlic, using a lot of garlic and half a piece of ginger. The crab is colder, and you can go to the cold with more ginger. However, this can be adjusted according to your own eating habits. For the sake of color, I also cut a big pepper that is not hot at all, because my family is not very spicy.
Wrap the sliced portion of the marinated crab with flour or egg white.
Open the fire, pour the right amount of oil into the pot, and sauté the ginger and garlic peppers. Add the 2-3 segments of the onion to take the roots and scent them together. At this time, the fire should not be too big.
Put in the chopped crab and stir fry over high heat. Add some cooking wine, which will make it more fragrant and can also be used. At the same time add appropriate soy sauce, salt, sugar. Continue to stir fry.
To make the crab meat immersed in the soup, add the appropriate stock or water.
After the fire is collected, the chopped green onion is placed. Stir fry two out of the pot to serve the plate, for the appearance of the table can be put a little fresh onion as an embellishment.
1. The oil for crabs is slightly more than the oil for cooking. 2, pay attention to grasp when adding salt, because the soy sauce has a certain degree of saltiness. 3, personally feel that if you add the appropriate degree of pepper will be more delicious, but will not eat spicy even if it is. 4, do not put too much soy, the color is too red is not good.