Crab with Sauce
1.
Prepare fresh crabs
2.
Cut green onion into sections, slice ginger and set aside
3.
Rinse the crab with a brush and running water, being careful with your fingers.
4.
Cut the crab into two pieces vertically on the back with a knife.
5.
Prepare dry flour in a small bowl
6.
Dip the cut surface of the crab with flour, and shake off the excess flour.
7.
Heat the wok to a low heat, pour some oil and heat
8.
Put the flour-dipped crabs into the pan, and deep-fry the floured side down until the shape is sealed
9.
Fry all the crab noodles into golden brown one by one
10.
Then stir and fry the crabs in oil until the surface changes color
11.
Fish out the fried crab
12.
If there is too much oil in the pan, remove the excess oil to save the next fried rice. Leave normal cooking oil in the pot and sauté the scallions and ginger on high heat.
13.
Stir fried crabs in the pan for a while
14.
Add sweet noodle sauce
15.
Cooking wine, and extremely fresh, vinegar
16.
Stir fry for a while
17.
Pour an appropriate amount of water into the pot and boil
18.
Add some salt, sugar and pepper
19.
Change to low heat and simmer for 15-20 minutes. If there is too much soup, turn on high heat to slightly reduce the juice.
20.
Drizzle a little sesame oil before serving
21.
Finished product.
22.
Finished product.
