stir-fried sea crab with edamame

Recipe Recommendations

• edamame appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• salt appropriate amount
• sugar appropriate amount
• chicken essence appropriate amount
• cornflour appropriate amount
• yellow wine appropriate amount

• salty and fresh
• burn
• half an hour
• ordinary

Steps for stir-fried sea crab with edamame

1

Crab stocks are frozen crab stocks purchased in supermarkets. Wash the crab stocks after the ice melts and drain the water for later use

2

Hold the feet of the crab and stick appropriate amount of cornflour to the cut surface of the crab body, that is, the part with the meat. The cornflour is stuck so that the meat will not fall out when frying later (Sorry, I didn't have time to take a photo. I wonder if this description is clear?)

3

Pour a small amount of oil into a wok and stir-fry the edamame slightly, then remove it for use

4

Add a small amount of oil again into the pan. When the oil is 80% hot, first place the crab strands on the side where the cornflour is stuck face down, and place them in the pan and fry until the surface is solidified and slightly yellowed.

5

Add spring onions, ginger, and rice wine and stir fry the crab slightly until fragrant, then add the previously fried edamame. Add appropriate amount of salt, sugar and chicken essence, add a little water, cover the lid and turn to low heat until the water dries, and serve out.

Recipe Categories

• hot dishes
• home cooking
• Summer recipes
• Autumn recipes