Chrysanthemum roe crab fat autumn is thick, said that the autumn wind, is a good time to enjoy chrysanthemum and eat crab. At this time of the year, it's natural to eat the virgin crab. How fat the cream is. It's very simple to dry and force crabs, but one of the key points can't be ignored is that cooking wine must not be used, white wine or fruit wine with less strong taste should be used, and I use homemade wine. Because cooking wine is a kind of wine soaked with spices, the five flavors are too strong, which will rob the taste, especially Cooking Seafood, which will destroy the freshness of the ingredients themselves.
1. Three vigorous crabs with ingredients: ginger, onion, salt and home-made wine.
2. How to kill a crab: hold the crab firmly from the bottom, use a long sharp tool (chopsticks are OK), and insert it deeply from the middle seam of the second leg beside it, which is the heart position of the crab, and the crab will die within seconds.
3. After the crab died, untie the rope, take off the triangle cover on the belly, and clean the shell carefully with a small toothbrush. If it is not the whole steamed, it is recommended to cut off the big pliers first to avoid being pinched.
4. Remove the hard shell covering the crab's mouth and clean it up. Open the crab shell, close to the bottom, and remove the thin black intestines in the middle of the crab paste. The gill lung of a crab should be torn clean.
5. Remove the cream from the lid. The little protuberance inside is said to be the stomach of the crab. It's a very cold thing. You can't eat it. Take it out directly and cut the crab body for use.
6. Heat the oil in a hot pot, stir fry the ginger first, turn the medium and low heat, spread the crab horizontally, cook a proper amount of wine around the pot, cover the pot, 2 minutes later, open and add half a bowl of water, continue to cover and fry for 2 minutes, open and then cook a small amount of wine and salt, cover and fry for 1 minute, open and add the scallion, stir fry until the scallion is cooked.