Noodle Crab
1.
First find a large plate, put in a certain amount of flour and set aside. The amount of flour here can be a little more, because the crabs will be dumped on top later to prevent the loss of crab yellows.
2.
Grab the two sides of the crab's shell and brush the crab clean with a toothbrush.
3.
Grab the crab's leg and quickly cut it in half. Make the cut face down and pour into the flour so that the flour covers the cut surface to prevent the crab from losing. Shred the ginger and cut the green onion into sections.
4.
Heat the oil pan, cut the crabs face down, and fry them on high heat until golden.
5.
After the flour is golden brown, stir fry until the crabs are mature, remove and set aside.
6.
Keep the oil for frying crabs in the pot, add ginger and spring onions, and fry until you smell the fragrance.
7.
Add the crabs and continue to fry until cooked through.
8.
Take about two tablespoons of the flour and 200 ml of water, mix a gorgon juice, pour it on, and stir-fry a few times to get out of the pot.
Tips:
1 If the crabs are not eaten immediately after buying them, they can be stored in the refrigerator.
2 Crabs can also be fried in advance until they are golden brown, fried until they are eighty mature, remove them for later use and wait for the next steps before eating.
3 In order to protect itself, crabs may break their legs during processing. This is a normal phenomenon and is not a quality problem.
