One pint of crab soup

1

Clean the crab with a brush, break off the crab shell, and remove the crab gills for later use.

2

Put the oil in the pan and heat it, add the washed crabs, add shredded ginger and stir-fry, add cooking wine to wake up, and stir fry for one minute.

3

Add water to the pan, add a little salt, bring to a boil over high phosphorus heat, and continue to cook for 15 minutes.

4

After the soup in the pot is cooked, add the shredded white loin, cook for another three minutes, and cook the shredded white loin.

5

Add chicken essence to taste well, sprinkle with chopped green onion.

6

Fresh, fragrant and delicious

Crabs must be fresh, so be sure to select live ones. The size does not matter, but they must feel heavy. When choosing, pick ones with a dark green, glossy shell, as these generally have thick, firm flesh; those with a yellowish shell are mostly thin and weak. Look for a bulging navel, which usually indicates the crab is full of roe and fat. Dense hair on the claws signifies that the crab is robust. Turn the crab over onto its back; if it can quickly flip back over, it demonstrates strong vitality and will keep well. If it cannot turn back, its vitality is poor and it cannot be stored for long. In the eighth and ninth months of the lunar calendar, choose female crabs (with a navel shaped like the character "王"); after the ninth month, choose male crabs (with a navel shaped like the character "中"), as the gonads of male and female crabs respectively mature during these times, offering the best flavor and nutritional value.