When the surface of the onion turns brown, add the scallion segments. After the aroma is released, add the green and red pepper chunks, stir-fry quickly, then add the crab.
Once the crab is in the wok, immediately drizzle some cooking wine to remove the fishy smell and enhance the fragrance.
This step is also a matter of cooking experience. If the cooking wine is added too late, the fragrance would be insufficient, and the effect of removing the fishy smell will be greatly diminished.
After mixing well, add a little oyster sauce, salt, and purified water. Mix again evenly, then drizzle a little cornstarch slurry to thicken it slightly. Finally, before removing from the wok, drizzle a bit of bright oil, and then you can plate it.
The stir-fried crab with scallions was taken away, and Fu Yu immediately continued to cook the Squirrel Mandarin Fish.
