Stir-Fried Hairy Crab with Scallion and Ginger
Besides steaming hairy crabs to enjoy their natural flavor — my favorite way to eat them — another delicious preparation is stir-frying. Once you've tasted it, you simply can't stop. With crab season in full swing, there's no reason not to indulge.
Ingredients
hairy crab
2
ginger
to taste
baijiu
to taste
dried chili
1
scallion
to taste
corn starch
to taste
Instructions
1
Step 1
After receiving the hairy crabs, please cook them right away because I can't wait, haha.
2
Step 2
Rinse the crabs under running water with a toothbrush until clean.
3
Step 3
Since I don't dare kill live crabs, briefly blanch them in boiling water.
4
Step 4
Cook until the crabs turn slightly red—do not fully cook them.
5
Step 5
Place the crabs on a cutting board.
6
Step 6
Remove the bottom part of the crabs.
7
Step 7
Lift off the crab shells through the opening and remove the gills.
8
Step 8
Remove the crab roe sac from the center.
9
Step 9
Clean off any dirt on top, wash thoroughly, and cut in half from the middle.
10
Step 10
The other one I have already cut into pieces; wash the dirt inside the crab tops and set aside.
11
Step 11
Coat the cut surfaces of the crabs with corn starch.
12
Step 12
Sprinkle a little high-proof baijiu and starch over the crabs and marinate briefly; slice the scallion and ginger, and cut open the chilies.
13
Step 13
Heat oil in a wok, using slightly more than usual.
14
Step 14
Pan-fry the crabs in the oil until cooked through.
15
Step 15
Pour out the excess oil, leaving a small amount in the wok, then add ginger slices and stir-fry until fragrant.
16
Step 16
Add the dried red chilies.
17
Step 17
Add scallion segments and stir-fry until fragrant.
18
Step 18
Add the fried crabs and stir-fry vigorously; add a little light soy sauce before serving to season.
