Crab Noodle Yang Chun Noodles

Crab Noodle Yang Chun Noodles

1. After the steamed crabs, carefully take out a small bowl of crab roe and a small bowl of crab meat, and separate them

2. Finely chop ginger into the end, prepare 1 tablespoon of Shao wine

3. Raise the wok, heat it up and add the lard (salad oil is also ok, not as fragrant as the lard). Use more oil. When it is heated to 60% to 70%, add the minced ginger and fry the aroma.

4. Add the crab roe

5. Stir fry over high heat until the red oil comes out

6. Add crab meat and Shao wine, continue to stir fry evenly

7. Use 100ml to 150ml of boiling water to rinse the small bowl containing the crab roe and crab meat, pour the water into the pot, stir-fry evenly, turn to medium heat and continue to simmer

8. Cook until the soup is thick, you can add a small amount of water starch to thicken, and increase the viscosity appropriately. You can also not thicken, as you like

9. At this time, you can taste the taste, add appropriate amount of salt to taste, stir-fry evenly, turn off the heat

10. The fried crab noodles are placed in a clean and sealed container, and after being completely cooled, put in the refrigerator for storage. Can be stored for about a week, but the longer the time, the less the umami taste

11. Add 1 tablespoon of high-quality umami soy sauce to a bowl, and pour into half a bowl of boiling water or hot broth

12. Cook the appropriate amount of fine noodles in large fire and wide water (dry noodles, dried noodles, fresh noodles can be used, fresh is the most important thing)

13. Drain the cooked noodles and put them in a bowl of soy sauce

14. Add 1 tablespoon of crab noodles and sprinkle with a few chopped green onions. (If the crab noodles have been refrigerated, be sure to heat them up before using them. Use as much as you want.)