Stir-fried crab with ginger and scallion

Overview

How to cook Stir-fried crab with ginger and scallion at home

Prepare a large crab, about 7 taels in weight. Crabs in autumn are especially plump.
Wash the crab, use a brush to brush off the dirt, clean the internal organs, then remove the crab legs and divide the body into four pieces. Use a knife to pat the crab legs a few times and crack the shell slightly.
Wash the scallions, separate the whites from the scallions, cut the rest into sections and slice the ginger for use. Prepare the sauce, four teaspoons of light soy sauce, one teaspoon of oil, a little sugar, mix well.
Heat a wok, add peanut oil, and sauté the ginger slices and scallions until fragrant.
Pour in the prepared crabs, stir-fry for a while, add cooking wine, and stir-fry again.
Add the sauce, stir-fry evenly, add half a bowl of water, cover the pot and cook over high heat.
When the juice is reduced, add the remaining scallions and stir-fry briefly.
On disc.