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SAUTEED CRAB IN SWEET BEAN PASTE
 

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INGREDIENTS :
2 blue crab, 2 stalks of spring onions, some ginger, 4 cups of oil.

SEASONINGS:
(1) 4T potato starch, 1T Shaoxing wine.
(2) 3T sweet bean paste, 1T Shaoxing wine, 1T ketchup, 1T sugar, some ground white pepper, 1 cup of water.
 
PREPARATION :
1. Put each crab on the counter with its back facing down; Insert a knife through its abdomen and hold it till the crab has stopped moving; Remove the reeds/strings; Separate the carapace from its body by lifting it; Discard the gills, the guts and the gizzard in the lower center part of carapace; Scrub the crab with a small brush to discard the dirt; Rinse and drain; Cut each half into 3 pieces; Cut pincer into halves; Keep the carapace in whole; Wipe dry; Marinate in seasoning (1) briefly.
2. Peel, rinse and mince ginger; Rinse and dice spring onion.
3. Add 4 cups of oil to a wok; Bring to the boil over a high heat; Turn to a low heat; Jiggle the crab in the oil over a high heat for 1 minute; Remove and drain.
4. Set the oil aside, leaving 2T oil; Heat the wok over a high heat; Stir-fry minced ginger over a high heat till fragrant; Add seasoning (2) and stir-fry over a high heat till fragrant; Return the crab to the wok; Stir-fry over a high heat till the sauce has thickened; Garnish with spring onion. Ready to serve.

COOKING TIPS:
After separating the carapace from the crab's body, it is important to discard the gills, guts and the gizzard completely, and scrub the crab thoroughly with a small brush, so that the mud and dirt would not get into the sauce, affecting the taste and even the health.
 
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