Edamame Noodle Drag Crab

by Old lady who loves to dance

5.0 (1)
Favorite
13

Difficulty

Normal

Time

20m

Serving

2

The golden autumn of October is the best time to eat hairy crabs.
In my hometown, noodle dragging crabs is a very rural and poor practice.
Put some more edamame, it will be more grounded! "

Edamame Noodle Drag Crab

1. Prepare the ingredients.

2. Soak the crabs in light salt water and wash them with clean water.

3. Cut in half and remove the stomach and bottom lid.

4. Knock the eggs into the flour, add some water, and stir in one direction to form a batter.

5. Heat oil in the pot, put a small spoonful of batter, after a little setting, put half a crab,

6. Fry slowly over low heat, so that the batter coats the crabs.

7. Serve out when you're done.

8. Heat the oil in the pan, add the edamame and stir fry until the color turns.

9. Add a bowl of water and boil for 3 minutes,

10. Put in the crabs,

11. Add some sugar, salt, cooking wine, ginger, garlic, smoke, pepper and other seasonings,

12. Cook on medium heat for 10 minutes,

13. Collect the juice over high heat and sprinkle some chopped green onions.

Tips:

1. When making the batter, add water several times. It is not good if it is too thick or dry.

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