Roasted red cream crab

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1. Select two fresh round umbilicus female crabs (commonly known as red cream blue crabs) with tough crab meat.

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2. Insert a chopstick into the crab's body, causing it to go into shock. The purpose of this is to keep the crab legs intact and not fall off. Then untie the rope, clean it with a brush, open the crab shell, cut the blue crab into four, and apply salt to the incision and marinate for a while.

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3. After the pan is heated, pour in 2-3 teaspoons of oil, add ginger slices and minced garlic, stir fry until fragrant, add blue crabs and fry for 5 minutes.

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4. Turn the crab pieces, continue to fry for 5 minutes, sprinkle with a little sugar, stir fry, add 50ml of cooking wine, cover and cook for 5-6 minutes.

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5. Remove the lid, sprinkle in a handful of spring onions, mix well and turn off the heat, remove from the pan and serve on a plate.

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6. You don't have to cook green crabs very spicy, and you don't need to add seasonings such as MSG to avoid damaging the original flavor. The delicious red cream crab is so tempting!

The gills, sandbags, and internal organs of crabs contain bacteria and toxins, which must be removed when eating; crabs are cold, so it is best to dip them in vinegar, ginger and onions when eating. Menstruation, dysmenorrhea, and pregnant women should not eat crabs. Be sure to choose fresh, live ones, and be sure to cook them before you can eat them. Eating rotten or undercooked crabs can be poisoned and cause diarrhea.
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