Royalties
<h3 class="pgc-h-arrow-right" > the main ingredient</h3>
Pike crab 600 g
< h3 class= "pgc-h-arrow-right" > excipient</h3>
Oil 50 ml
10 ml of white wine
Light drawer 25 ml
8 g ginger
A pinch of shallots
Cooking wine 15 ml
50 g flour
5 g minced garlic
< h2 class= "pgc-h-arrow-right" > noodle crab dragging</h2>
1.
The pike crab removes the navel and washes off the gills
2.
Each crab is cut into 4 pieces and then mixed with white wine and marinated for a while
3.
Add the flour to the water to make the batter, prepare the green onion, ginger slices and minced garlic
4.
Cut the crab pieces and wrap the paste evenly
5.
Pour oil in a hot pan and fry the flour-covered side in warm oil to bring out the aroma
6.
Stir-fry until the crabs have all changed color and are served
7.
Pour off the excess oil, add the ginger and minced garlic and sauté until fragrant
8.
Then pour the crab back into the pot and add the cooking wine
9.
Add the soy sauce and stir-fry evenly
10.
Add a little boiling water and simmer to taste
11.
Add the remaining batter and stir-fry evenly
12.
Finally sprinkle the green onions and turn off the heat out of the pan
<h2 class="pgc-h-arrow-right" > finished drawing of a dragged crab</h2>
<h2 class="pgc-h-arrow-right" > cooking technique</h2>
1. Pike crab has a little salty taste, add a little raw soy sauce to pick up the taste can be 2. The taste of each family is different, please season according to your own taste