Stir-fried hairy crabs with onion and ginger
Overview
In addition to steaming and eating the original flavor of hairy crabs, which is my favorite, there is another way to eat hairy crabs that is stir-fried. The taste is so addictive that you can’t stop eating it. In this hairy crab eating season, how can I not let me have a feast?
Tags
Ingredients
Steps
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After receiving the hairy crabs, please cook them immediately, because I can’t wait, quack.
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Place the crabs in flowing water and rinse them with a toothbrush.
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I dare not kill live crabs, so I put the crabs in boiling water and cook them briefly.
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Cook until the crabs are slightly red. Do not overcook them.
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Place the crabs on the cutting board.
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Remove the lower part of the crab.
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Lift the crab shell from the gap and remove the crab's gills.
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Remove the crab heart from the middle of the crab.
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Remove the dirty things on it, wash it, and cut it in the middle.
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I have already cut the other crab into eight pieces, and washed the dirt on the crab’s lid for later use.
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Wrap the cut portion of the crab with corn starch.
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Marinate the crabs with a little high-quality white wine and starch for a while, slice the onions and ginger, and cut the peppers.
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Heat oil in the pot, add slightly more oil.
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Fry the crabs in oil until cooked.
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Pour off excess oil, leave a little in the pot, add ginger slices and stir-fry until fragrant.
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Add dried red pepper.
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Add green onions and stir-fry until fragrant.
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Add the fried crabs and stir-fry. Add a little light soy sauce to season before serving.