1. Rinse the hairy crab with water first, and then clean it with a small brush. Remove the shells and the shells on the belly. The gills in the shells must be cleaned and cut in half for later use.
2. Peel the edamame and clean it, shred the ginger, cut the shallots into small sections, beat the eggs, add an appropriate amount of flour, and stir into a particle-free batter for later use.
3. Wrap the crab slices with batter, pour olive oil in Corning's Corningware ceramic cast aluminum pot, turn on a low fire, put the battered crab into the pot, fry on low heat until it is deformed, flip both sides of the crab, and wait until the crab changes color. Out.
4. Continue to fry the edamame with the oil of the fried crab until the edamame is discolored and wrinkled, add the crab and stir-fry evenly, then add the cooking wine, pour in the appropriate amount of water, soy sauce, and ginger, and cook for 3 minutes.
5. Use the remaining egg batter to thicken the juice, put it out of the pot and serve on a plate, sprinkle with chives, oh yeah~
