Taiwanese style crab

Overview

I had a dish of Sai Crab in Taiwan and thought it tasted great, so I specially posted this recipe.

Add a little salt and wine to the fish, mix well, and steam until cooked.
Take out the steamed fish and cut into small pieces and set aside.
After peeling the carrots, use a spoon to scrape them into minced carrots. The minced carrots will look more like egg yolks.
Add the seasonings to the egg whites and beat evenly, then add the steamed fish pieces and mix well. Steam the salted egg yolk and crush it, then mix in one egg yolk and a teaspoon of water. Finely chop onions and ginger.
First fry the egg yolks, add oil to the hot pan, then add the carrots and stir-fry over low heat.
Fry until the carrots soften and release oil and turn orange.
Add the mixed salted egg yolk and stir-fry.
Stir-fry until the ingredients are evenly mixed. If it tastes too bland, add a little more salt.
Take another clean pot and fry the fish protein. Add oil to the pot and stir-fry the minced ginger until fragrant. You can add a little more oil at this time.
Pour in the fish protein, and use a spatula to push the edges and the cooked part at the bottom to the middle. The fire should be lower at this time.
When the egg whites are semi-solidified, add the chopped green onions.
Pour some rice wine from the side of the pot, then turn off the heat.
Just stir it a little.
Put it into a plate, put the fried crab roe in the middle, and it's done.