Today let’s learn to cut and clean whole crabs then cook the crabs with scallions and gingers 蔥姜肉蟹! Last time, we talked the health benefits of scallions, and this time, let’s talk about gingers. Gingers help with blood circulation and release the coldness from our bodies. It’s also really perfect for this cold weather.
1 lb of a whole crab, cut into 12 pieces (you can also use frozen crab meats)
3 oz of ginger, sliced into thin slices
5 scallions, cut into 2 inch pieces
1/4 teaspoon of salt
1/4 teaspoon of sugar
A dash of sesame oil
A dash of pepper
1 tea spoon corn starch mixed with 1 table spoon of water
1/2 tablespoon of scallion oil
1. Cut the whole crab into 12 pieces.
2. Mix the crabs with a little bit of corn starch to prevent the moisture of the crabs from coming out.
3. Add 3 cups of oil, in medium high heat, add the crabs and cook until they turn pink, for about 2 minutes. Take them out and out aside.
4. Add ginger slices till the fragrant comes out. Add the roots of scallions and wait until the aroma comes out. We add gingers first because the texture of gingers is harder than scallions. Then add the cooked crabs and quickly stir. Add 1/3 cups of water to prevent everything from drying out. Cover the wok for 30 second. Then add the sauce and mix everything thoroughly, except the corn starch water. Add scallions. Cover it for another 30 second. Lastly, add corn starch water.