Scallion ginger crab

Method

1. 1 Chop the crab into pieces and coat the cut surface with cornstarch to prevent the crab juice from leaking out.
2. 2 Coating the cut surface with flour is the secret to keeping the crab meat intact and preventing it from oozing oil.
3. 3 Fry the crab pieces in hot oil for 3 minutes until the shells turn red, then remove them from the oil.
4. 4 Sauté a generous amount of shredded ginger in oil for 2 minutes until golden and fragrant.
5. 5 Add the crabs to the pan, then pour wine around the rim to allow the wine to evaporate and create an aroma.
6. 6 Pour in the broth and soy sauce, then cover and let it simmer for 5 minutes. Finally, add the chopped scallions.