Fried crab with scallion and ginger

Stir-fried crab with scallion and ginger is a very classic dish. It is not only delicious but also has high nutritional value. Therefore, it is widely popular among people in daily life. The method of stir-fried crab with scallion and ginger is very simple and easy to learn. You only need to prepare the required ingredients and then follow the given steps to complete it step by step. It is a very good choice whether it is a family gathering or entertaining friends.

1. Specific practices

Swimming crabs seem to be quite cheap recently, with big ones only 45 yuan per pound. It is best to buy fresh ones, not frozen ones, as the meat tastes mushy.

2. Now let's start to remove the knot on the crab's belly.

3. Break off the hard shell on the outside, but be careful not to damage it, as the gills will be useful later and need to be removed.

4. Then divide each crab into two parts and then divide it into two parts.

5. Cut the chili pepper into oblique sections and the green onion into long sections

6. Cut ginger and garlic into slightly larger pieces and cut green onion into short and long pieces.

7. Add oil to the pan, add garlic, ginger and scallion and fry slowly over low heat until fragrant.

8. If you like spicy food, add chili peppers. If you don’t like it, ignore this step. Anyone who has been following me for a long time knows that I will die without chili peppers.

9. After sautéing, add the chopped crab pieces, turn to high heat, and start stir-frying. Turn the pan over immediately after the crab is added, otherwise the scallions and ginger will get burnt.

10. One tablespoon of cooking wine

11. Add half a spoon of soy sauce and stir-fry for three or four minutes.

12. Add a little hot water, not too much. When the soup is about one-third full, use chopsticks to taste the soup to see if it needs salt and a little chicken powder.

13. Thicken with water and starch [mix water and starch evenly]. If you have prepared it long ago, remember to stir it beforehand to avoid sedimentation.

14. Collect the soup, add the scallion segments prepared earlier, stir-fry evenly and serve.

15. I prefer it with a little soup, so don’t make it too dry.

16. I feel that three of us are a little less, haha. I used to like the spicy version. Today I tried the scallion oil version, and it was just as delicious.

2. What are the taboos of eating crabs?

1. Don’t eat raw crabs

Raw crabs must not be eaten. Many people try to eat raw crabs out of curiosity, which is very bad because they are full of bacteria, which are very harmful to the human body.

How can some people not get sick because they do not wash crabs cleanly, do not steam or cook them thoroughly, or eat them raw, drunken or pickled crabs, and thus eat the germs or parasites in the crab's body. This problem will not occur if the crabs are steamed or cooked thoroughly before eating.

2. Dead crabs should not be eaten

Dead crabs should not be eaten because the bacteria in the crabs will quickly spread to the crab meat, which can easily cause diarrhea and abdominal pain.

The shell of a fresh live crab is glossy blue-black, with a full navel and a clean white abdomen. The shell of a dying crab is yellow, and its legs are soft, making it difficult to turn over.

3. Do not store

It is best not to store crabs. If you cannot finish them, it is best to preserve them well and steam them again when you eat them again.

4. Don’t chew crabs too much

When eating crabs, you should pay attention to four things after opening the lid: clean the crab stomach, which is the triangular bone bag in the crab shell. Eat the crab shell first, use a small spoon to scoop out the crab stomach in the middle, and gently suck the crab roe wrapped around the outside.

Be careful not to suck open the triangular cone-shaped crab stomach in the middle. The dirty sand inside should be discarded. After eating the crab shell, eat the crab body. First, use scissors to cut off the excess crab legs and crab mouth.

Use the handle of a spoon to pick out the hexagonal piece in the middle of the crab body. That is the crab heart and should be discarded. The crab intestines, which are a black line from the crab stomach to the crab navel, and the crab gills, which are two rows of soft, eyebrow-like things growing on the crab's abdomen, should all be removed.