Wash the crabs and remove the navel to the internal organs (please ask for the help of the crabs)
Cut the crab into four small pieces with scissors
Dry starch is applied to the incision, and the crab pliers are broken with a knife back for easy maturity and taste.
The oil pan is burned to 80% heat, and the crab pieces are fried for 1 minute.
Remove the drained oil
Leave the bottom oil in the pot, add the green onion, garlic and ginger
Stir-fried until the onion is soft, and the fried crab pieces are fried.
Spray a little cooking wine, sprinkle with salt and pepper powder, continue to stir fry a few times, and then pan the pan.
1. When picking a crab, choose to live, and the crab feet are complete; 2, the crab block needs to control the dry water before the oil pan is fried, otherwise it is easy to fry the pan; 3, do not fry in the oil for too long, otherwise the crab meat is easy to be old; 4, should not eat more. Special populations are cautious.