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8. What is the cooking method for stir-fried ginger and scallion with crab?
7. Stir-fried ginger and scallion with crab is a traditional dish in southern China, belonging to the Cantonese cuisine. It mainly uses crabs for stir-frying, with the功效 of nourishing yin and clearing heat, and promoting blood circulation and removing blood stasis. It is also suitable for elderly people with osteoporosis. Below are some cooking methods introduced.
1. Place the crab belly-side up on the cutting board, cut along the median line of the umbones with a knife, remove the crab shell, scrape off the gills, and clean it.
2. Cut off the pincers, cut each pincer into two segments, then crush the pincer shell with a knife. Cut each half of the crab body into four pieces, each piece with one claw, ready for use.
3. Cut the scallions into segments, shred the ginger, mince the garlic, and mix cornstarch with water to make wet cornstarch. Set aside.
4. Heat the wok with high heat, add lard, and heat it to 60 degrees. Add the scallion segments, stir-fry, and then remove the scallions.
5. Leave a little oil in the wok, turn on the stove and quickly stir-fry ginger slices, minced garlic, and fried scallion segments until fragrant. Then, add the crab pieces and stir-fry together.
6. Slightly roast the lid, and when the water in the pot is almost dry, add 10 grams of lard, sesame oil, pepper, and stir-fry together. Then, thicken with wet cornstarch and it is ready to be served.
