Homemade Stir-Fried June Yellow Crab with Ginger and Scallions

  This season's best accompaniment to alcohol is the June Yellow crab."June Yellow" is also called " " (tender crab). Every June, when the lunar calendar reaches the sixth month, these crabs are just after their third molt.They generally weigh less than two ounces or even smaller. At this stage, the crab's shell is relatively thin while its yolk is exceptionally full. This is why it gets its name "June Yellow"."June Yellow" emphasizes eating males and not females; since the female crabs do not have roe at this time, but male crabs have golden, plump, and tender half-liquid yellow roe.

  The flavor of the crab fat is what people seek. Speaking of

  Yangtze River crab,the best way to enjoy it is naturally steamed. However, when it comes to "June Yellow", many find that steaming does not taste good; there's too little meat with no appeal;and dishes like clear-cut crab paste are also unsuitable for this type of crab."June Yellow" should be eaten whole, with the shell, chewed casually, filling the mouth with the fresh flavor of the crab; it is quite refreshing in summer. Gengxin prefers to eat "June Yellow" stir-fried withgingerandscallions,the taste lingering on the tongue for a long time."June Yellow" stir-fried with ginger and scallions

  is the best accompaniment to alcohol in late summer. Main ingredient: 520g of June Yellow crabs

  Side ingredients:

  olive oil,salt, scallion, ginger, soy sauce,cornstarch, sugar, and an appropriate amount of water"June Yellow" stir-fried with ginger and scallions recipe

  Ingredients

  1.Photo 2 Clean and wash the June Yellow crabs thoroughly, then cut them in half.

  3 Heat a pan, add an appropriate amount of olive oil and fry the ginger strips until fragrant.

  4 Add the June Yellow crabs, stir-fry until they change color.

  5 Pour in some roux water, cover with a lid, simmer for 10 minutes.

  6 Remove the lid, add scallion segments and ginger strips.

  7 Stir-fry until the sauce is absorbed and fully flavored, then turn off the heat and serve.

  8 Enjoy the dish

  River crab

  River crabs are also known as crabs, Yangtze River crabs, big-clawed crabs, or hairy crabs. River crabs contain protein,

  fat, carbohydrates, calcium, phosphorus, vitamin A, vitamin B1, vitamin B2, niacin, etc., as nutritional components.River crab muscles contain over ten types of free amino acids, including glutamic acid, glycine, arginine, cysteine, alanine, Proteins, fats, carbohydrates, calcium, phosphorus, vitamin A, vitamin B1, vitamin B2, niacin, and other nutrients. River crab muscle contains more than ten types of free amino acids, including glutamic acid, glycine, arginine, cysteine, alanine,