Sauce-flavored noodles with crab
Overview
I have only known how to eat steamed crabs, but after my husband’s instructions, I learned how to make crabs like this. I only found out last year that it was called Noodle Crab. The crabs made this way are neither fishy nor greasy, and the crabs cooked in the sauce are very tasty. I really gnawed all the crabs without realizing it.
Tags
Ingredients
Steps
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Prepare fresh crabs
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Cut green onions into sections, slice ginger and set aside
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Rinse the crabs with a brush under running water, being careful with your fingers.
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Cut the crab into two halves vertically on the back with a knife.
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Prepare dry flour in a small bowl
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Dip the cut sides of the crabs in flour and shake off excess flour.
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Heat the wok to low heat, pour in appropriate amount of oil and heat
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Put the crabs dipped in flour into the pot, fry them with the cut side dipped in flour until they are set and sealed
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Fry the cut sides of all crabs until golden brown
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Then flip the crabs in the oil and fry until the surface changes color
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Take out the fried crabs
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If there is a lot of oil in the pot, drain out the excess oil and save it for next time cooking rice. Leave a normal amount of cooking oil in the pot and sauté the chives and ginger over high heat.
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Put the fried crabs into the pan and stir-fry for a while
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Add sweet noodle sauce
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Cooking wine, as well as extremely fresh flavor, vinegar
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Stir fry for a while
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Pour appropriate amount of water into the pot and bring to a boil
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Add appropriate amount of salt, sugar and pepper
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Reduce the heat to low and simmer for 15-20 minutes. If there is too much soup, turn up the heat to reduce the juice slightly.
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Drizzle a little sesame oil before serving
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Finished product.
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Finished product.
