Stir-fried crab with ginger and scallion
Overview
Crab is cold in nature and salty in taste, and belongs to the liver and stomach meridian; it has the effects of clearing away heat and detoxification, replenishing bones and marrow, nourishing muscles and bones, activating blood and eliminating phlegm, removing dampness and reducing jaundice, sharpening limbs and joints, nourishing liver yin, and replenishing gastric juice; it has certain therapeutic effects on congestion, jaundice, waist and leg pain, and rheumatoid arthritis. Crabs cannot be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat, nepeta, and soft-shell turtles, as this may cause food poisoning. Do not drink cold drinks when eating crabs, as this may cause diarrhea. I have always been a person who has no resistance to seafood, because some people in my family think that crabs are not as meaty as shrimps, and they have to be peeled slowly, which makes sucking them boring. So I still buy less. But women always have to reward themselves, so sometimes they still have to enjoy it alone. I went to the market and bought two of my favorite crabs, and came back to enjoy them slowly
Tags
Ingredients
Steps
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Two flower crabs.
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Process the flower crab (use chopsticks to pry it open from the belly button, clean it, remove the triangular part inside, then divide it into two parts, pull out the pliers, and pat it with a knife a few times, which will make it easier to eat and better taste).
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Prepare ginger slices, garlic, and green onions.
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Heat oil in a pan, add sliced ginger, garlic and green onions and sauté until fragrant.
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Then add the crab meat and stir-fry.
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Drizzle with a few drops of rice wine.
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Add a small amount of water and simmer over high heat for about 5 minutes.
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Open the lid and add the remaining scallions.
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Add appropriate amount of salt and soy sauce, mix well and turn off the heat.
