Shi Xian Li Bai Zeng Shiyun: "The crab is the gold liquid, the bad mound is Penglai, and you must drink fine wine, take the drunken high platform." Eat a piece of crab meat, give birth to a touch of fresh, walk in the mouth, in the heart, so the autumn wind blows, blowing crab fat, crab feet itchy, but also our appetite is straight and itchy. There is no need to worry about cooking crabs. The crab meat has four flavors. The thigh meat, the calf meat, the crab meat and the crab yellow each have a taste. The father loves to eat this dish, but the old man does not like spicy food, and he seasons with onions, ginger and other condiments. The deliciousness of crab meat has a tendency to be out of control, and it must be eaten once to be profound.
1. Ginger crust, washed and chopped, washed with green onions, first cut into filaments, then chopped, shuttle crab open the top cover, remove the internal organs, and smash into four petals from the middle.
2. Evenly layer a layer of starch on the crab pieces, especially the section of the incision. Be sure to fill the starch, put the oil in the pot, burn until the fire is ripe, then put the crab pieces and fry them with medium heat. The crab pieces are completely red, and then the oil is drained.
3. Leave the bottom oil in the pan and heat it. Add the chopped green onion and ginger to sauté. Then add the crab pieces and stir fry. Finally, add the cooking wine, salt, pepper and soy sauce in the pan.
1. Need a lot of onions and ginger. 2. You need to fry the spicy flavor of onion and ginger. Slowly sauté on a small fire until the surface of the onion and ginger is slightly yellow, and the scent can be fried to make the crab cake delicious.