1. Prepare all the ingredients.
2. First cut the rope that binds the hairy crabs, and then use a brush to clean the abdomen, legs and feet of the hairy crabs.
3. First open the crab cover of the hairy crab by hand, and remove all the crab gills, crab heart, crab stomach and crab intestines of the hairy crab. These four parts of hairy crabs are not edible. Crab gills are the respiratory system of crabs. The heart of the crab is located under the black membrane in the middle of the hairy crab, the stomach of the crab is located in the yellow of the crab shell, and the intestines are located in the triangle area of the crab's lower abdomen, which must be removed.
4. Cut the hairy crabs from the middle position with a knife and divide them into two. Use the back of a knife to break the hard shell of the crab claws slightly, which is easier to taste and it is more convenient to eat.
5. Follow the steps above to process all four hairy crabs in sequence.
6. Cut the ginger into fine strips, and cut the garlic into minced garlic for later use.
7. Put an appropriate amount of light soy sauce, cooking wine, vinegar, fine salt and a little granulated sugar in the bowl, then add a spoonful of starch and an appropriate amount of water, stir well and set aside.
8. Take a small bowl, put two tablespoons of cornstarch in the bowl, take half a hairy crab, put the sliced noodles in the bowl and coat with starch. The starch does not need to be too thick, just cover the sliced noodles with a thin layer of crab roe.
9. Put a tablespoon of cooking oil in the pot. After the oil is heated, put the hairy crabs coated with starch in the pot. When putting it, place the cut surface with the starch facing down.
10. Fry the noodles on low heat for two minutes first, and fry the noodles until solidified so that the crab roe will not flow out.
11. Stir-fry on high heat, stir-fry the color of hairy crabs until golden, then serve them out and put them on a plate for later use.
12. Heat the pan again, add cooking oil to heat, add the chopped ginger and minced garlic, stir-fry on low heat to get a fragrance, then add a spoonful of spicy sauce, and fry until fragrant. If the taste is strong, you can add more chili paste and dried chili to stir fry together.
13. Pour the previously processed hairy crabs back into the pot and stir fry evenly.
14. Pour in the pre-prepared sauce, simmer for three to five minutes over medium heat, then change it to high heat to harvest the sauce, then serve it out and serve it on the table.
Tips:1. Choose fresh hairy crabs, dead crabs cannot be eaten. Crab stomach, crab heart, crab gills and crab intestines are not edible.
2. Seal the cuts of hairy crabs with starch, and then fry them to prevent the crab from flowing out.
