Noodle Tow Portunus Crab

Name: Noodle Tow Portunus Crab
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 750g Portunus; 60ml oil; 50g Sweet potato flour; 3g salt; 20ml Cooking Wine; 50g Egg liquid; 3 cloves Garlic slices; 5 slices Sliced ginger; a little chopped green onion

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Noodle tow crab, some people say that eating crab and "noodle tow" dishes become civilians, and the price of the dishes is immediately reduced by half. This is a civilian dish that will never be forgotten. I miss its taste. When my brother caught hairy crabs when I was young, my dad would make this crab for us. Which one is delicious now can only be missed forever, maybe now I have eaten too much, and I don’t have the unforgettable taste anymore.

Ingredients

750g Portunus
60ml Oil

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50g Sweet Potato Flour
3g Salt

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20ml Cooking Wine

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50g Egg Liquid
3 cloves Garlic Slices
5 slices Sliced Ginger
a little Chopped Green Onion

Noodle Tow Portunus Crab

1. Wash the swimming crab

2. Prepare sweet potato flour and egg mixture

3. Garlic slices, ginger slices and chopped green onion

4. First peel the crab to remove the crab gills, and cut the stomach to the opposite side

5. Dip the cut part first with egg liquid and then with sweet potato flour

6. Warm up the oil in the pan, put the dipped side into the oil pan

7. Fry until the color is slightly yellow and pick up

8. Add an appropriate amount of sweet potato flour and water to the remaining egg liquid to mix evenly

9. Add the bottom oil in another pot, add the seasoning and sauté

10. Add crab nuggets and cooking wine

11. Add boiling water, the water should soak the food, cover with high heat and bring to a boil

12. Then open to try the taste, add salt to taste

13. Then pour in the adjusted gorgon sauce to thicken the gorgon, boil and turn off the heat

14. Sprinkle with chopped green onion and serve

Tips:
1. Sweet potato flour can be replaced with flour if you don’t need it
2. Apply a layer of flour to the cuts of the crab pieces to prevent moisture loss of the crab meat and keep the crab meat fresh and tender.
3. Portunus crab has the original salty taste of seafood, and salt should be added after the last try.