The practice of frying hairy crabs
Eight live hairy crabs; Yellow rice wine San Qian; Two eggs; Pepper is divided into two parts; One yuan for chopped green onion; Wet starch is two yuan; Jiang Mo two money; Eight dollars for cooking oil; Seven-point refined salt
1. Wash the live crabs with clear water, cut them into 2 pieces along the length, chop off the claw tips and crab umbilicus, and dip the cut parts with dry flour to prevent the crab roe from flowing out.
2. Put the pot on a big fire, heat it with 50g oil, put down the flour-stained side of the crab, fry it in oil until it is light yellow, then turn the pot upside down to make the crab's shell feet turn red, cook wine, add soy sauce, sugar, Jiang Mo, edamame meat and white soup, cover the pot and cook until the meat is cooked and tasty. Finally, add monosodium glutamate. When the soup is thick, push the starch evenly, turn it over and let the marinade stick to the crab shell. Pour it out after oiling, put it neatly in a large plate, and sprinkle coriander on the edge of the plate.