Stir-fried Crab with Ginger and Scallions

Stir-fried Crab with Ginger and Scallions

　　【Features】 Nourishes yin, clears heat, activates blood circulation, and resolves blood stasis. Suitable for individuals with yin deficiency constitution who are prone to sores; also beneficial for elderly people with osteoporosis.

　　【Ingredients】

　　500g male crab, 150g onions, 25g shredded ginger, 5g mashed garlic, 15g cooking wine, 10g light soy sauce, 10g wet starch, 3g sugar, 2g sesame oil, 750g lard (actual usage 75g), 5g salt, 5g MSG, and an appropriate amount of pepper. 【Source】 Empirical recipe

　　【Preparation Method】

　　1. After slaughtering the crab, place it belly-up on the cutting board. Slice along the median line of the carapace with a knife, remove the shell, and scrape off the gills. Then cut off the claws and divide each claw into two pieces. Break open the carapace with the knife, then cut each half of the crab body into four pieces, each with one claw, and set aside. 2. Heat the wok over high heat, add lard, and heat until it reaches 60% heat. Add the chopped onions, stir-fry, then remove the onions and filter out the oil. Leave a small amount of base oil in the wok, return it to the stove, and stir-fry the shredded ginger, mashed garlic, and fried onions until fragrant. Add the crab pieces and stir-fry evenly. Add cooking wine, broth, salt, sugar, soy sauce, MSG, and other seasonings in sequence. Cover and simmer briefly. When the moisture in the wok is nearly evaporated, add 10g lard, sesame oil, and pepper, stir well, thicken with wet starch, and serve.