Fried Vermicelli with Hairy Crab
1.
Brush the hairy crabs, place the crab belly up, peel off the soft cover at the bottom, and then divide the crab in half with a knife.
2.
Prepare all the ingredients for fried vermicelli with hairy crabs.
3.
Water mill rice cake slices, then blanch the rice cake and vermicelli in water.
4.
Add a little water to the wheat flour to make a paste. Dip the cut part of the hairy crabs with a little flour.
5.
Pour more oil in a medium-to-small heat pot, add ginger slices, and fry the powdered crabs.
6.
After all the crabs are fried, stir fry until the crabs change color.
7.
Add appropriate amount of cooking wine and water.
8.
Add light soy sauce, dark soy sauce, a little soft sugar, and rice cake vermicelli together.
9.
Add salt when the soup is about to dry, and put the remaining batter in the pot.
10.
Stir evenly to get out of the pot.
Tips:
Fans should choose smooth and strong, flexible and resistant to boiling, it will break when cooked, and the paste will affect the taste. So choosing a good fan is the key. When choosing potato fans, we must first look at the color. For high-quality fans, the color should have a certain degree of transparency, uniform color, and good gloss.