Ginger and Spring Onion Mud Crab姜葱炒泥蟹

Live mud crab wok-tossed with ginger and spring onion in a glossy Cantonese sauce.生猛泥蟹配姜葱，镬气十足的广式家常做法。

Ingredients食材

1 live mud crab, about 1kg生猛泥蟹 1 只，约 1000 克
60g ginger, peeled and finely sliced姜 60 克，去皮切薄片
6 spring onions, cut into 5cm lengths, white and green parts separated葱 6 根，切 5 厘米段，葱白葱绿分开
4 cloves garlic, sliced蒜 4 瓣，切片
3 tbsp cornflour, for dusting生粉 3 汤匙（拍蟹用）
3 tbsp peanut oil花生油 3 汤匙
2 tbsp Shaoxing wine绍兴酒 2 汤匙
1 tbsp oyster sauce蚝油 1 汤匙
1 tsp light soy sauce生抽 1 茶匙
1 tsp sugar糖 1 茶匙
1/2 tsp ground white pepper白胡椒粉半茶匙
120ml chicken stock or water鸡汤或清水 120 毫升
1 tsp sesame oil麻油 1 茶匙

1Put the crab in the freezer for 20 minutes to sedate it, then lift off the top shell, pull out the gills and stomach sac, and chop the body into 4-6 pieces, cracking the claws with the back of a heavy knife.泥蟹放冷冻室 20 分钟让它「睡」过去，掀开蟹盖，去掉蟹腮和胃囊，蟹身斩成 4～6 块，蟹钳用刀背拍裂。
2Pat the pieces dry and dust the cut surfaces with cornflour.蟹块擦干水分，切口那面拍上一层薄生粉。
3Heat the peanut oil in a wok over high heat and sear the crab cut side down for 2 minutes until the shells turn orange, then lift out.大火烧热花生油，蟹块切口朝下煎 2 分钟，煎到壳转橙红，先盛起。
4Turn the heat to medium and fry the ginger, garlic and spring onion whites for 1 minute until fragrant.转中火，下姜片、蒜片和葱白爆香 1 分钟。
5Return the crab, splash the Shaoxing wine around the rim of the wok, then add the oyster sauce, soy, sugar, white pepper and stock.蟹块回锅，沿锅边淋绍兴酒，再加蚝油、生抽、糖、白胡椒粉和鸡汤。
6Cover and cook for 6-8 minutes, tossing once, until the meat is opaque and pulls away from the shell.加盖焖 6～8 分钟，中途翻动一次，蟹肉转白脱壳就好了。
7Add the spring onion greens and sesame oil, toss for 30 seconds and serve straight away.下葱绿、淋麻油，翻炒 30 秒，趁热上桌。

Madam's tip太太小贴士

Scrape the orange mustard out of the top shell and stir it back into the sauce — that is where most of the flavour lives.蟹盖里的蟹膏别扔，回锅拌进汁里，整锅都更香。