Hardshell Crab Stir-Fried with Ginger and Scallion(jiang cong chao rou xie )

Hardshell Crab Stir-Fried with Ginger and Scallion

Introduction:

"On the national day, my sister came back and brought us some shrimp, dried fish, bananas and four meat crabs. It's really good. Because there are few chickens, we don't have to bring them back. We'll bring them back for the new year. I seldom make seafood. This is made by my sister. It's really delicious. My sister learned a lot about seafood in Zhuhai. Last time we used to cook a lot of seafood for us. We are all in a hurry to eat, so we all take a picture casually. It's not so delicious when it's cold. Let's go. "

Production steps:

Step 1: brush the crab with a clean toothbrush and remove the internal organs.

Step 2: chop the crab.

Step 3: slice ginger and onion.

Step 4: explode the onion and ginger.

Step 5: stir fry the crab.

Sixth step: slightly discolouration, pour a little Baijiu to fishy.

Step 7: sprinkle a little water, cover and simmer.

Step 8: when the crab is cooked, pour in the soy sauce.

Step 9: add oil and stir fry with a little sugar.

Step 10: add scallion and stir fry a few times.

Materials required:

Meat crab: 4

Ginger: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Oyster sauce: right amount

Precautions: 1. Crab shell should be cleaned with a clean toothbrush. 2. Oil consumption, raw soy sauce, put it in after the crab is cooked to prevent the meat from becoming moldy. 3. Sprinkle a little water when you fry the crab, so that the juice will not be dry, and the rice with sauce is delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Cong Chao Rou Xie