食譜 ～ 薑蔥炒蟹 (Stir fried crab with ginger and spring onion)

想試整好耐，今日終於買咗試整，第一次整蟹，果然薑蔥炒係好簡單又惹味，洗應該係最煩。

材料：

蟹 2隻
薑 4 厚片
蔥 4 條
酒 1/2 湯匙
蒜頭 2瓣 切碎

調味：
生抽 2 茶匙
糖 1 茶匙
酒 1/2 湯匙

做法：
1 薑切絲；蔥切段；蒜頭切碎。
2 蟹洗刷乾淨，除內臟，斬塊，抹乾水分，加入酒半湯匙拌勻；在切開的表面沾上生粉，半煎炸方式轉至表面紅色，取出。
3 燒熱油2湯匙，爆香蒜頭、薑、蔥。蟹回鑊，兜炒均勻，放入調味料，兜勻上碟。

Ingredients:

2 Crabs

4 thick slices ginger 

4 spring onion

1/2 Tbsp wine

2 petals garlic

Seasoning:

2 tsp soy sauce

1 tsp sugar

1/2 tsp wine

Method:

1 slice ginger; cut spring onion into section;dice garlic.

2 scrub and clean crab, remove internal organs. Then chop crab into block, dry water and add wine and mix well. Put starch powder to the cut surface.  Shallow fry the crab until they turns red. Take out and set aside. 

3 Heat oil and sauté the garlic, ginger, spring onions. Put the crab back to the wok, stir fry evenly and add  seasoning. Stir fry and serve.