[Ginger-scallion fried crab]_Ginger-scallion fried crab_How to do_How to do

[Ginger-scallion fried crab]_Ginger-scallion fried crab_How to do_How to do

Fried crab with ginger and spring onion is a more traditional dish in my southern region. It belongs to Cantonese cuisine. Its main ingredient is fried crab, which is effective in nourishing yin and clearing heat, promoting blood circulation and removing blood stasis.

For elderly osteoporosis friends, you can eat some. Here are some practices.

1. Put the crabs on the vegetable mound upwards, use a knife to chop the midline of the navel, remove the crab cover, scrape off the gills, and wash; 2. then chop the chelate, each clip is cut into two sections,Then use a knife to smash the crust, and then cut each half of the crab body into four pieces, each with a claw, ready for use; 3, cut onions, ginger, shredded garlic, minced garlic, starch and waterTransfer to wet starch and set aside; 4. Heat the wok with wuhuo, add lard, and heat it to 60%. Put down the onion section. After frying, remove the onion section. 5. Leave the oil in the wok slightly.Stir fry ginger, garlic, and fried shallots on the stove, wait for the aroma, and stir-fry the crab pieces; 6. Cover slightly, and cook until the water in the pot is dry, add 10 grams of lard, sesame oil, pepperWait until stir well, use wet starch to simmer, and you can cook.