The season of crab fat and chrysanthemum yellow is the best time to eat crab. To make this famous noodle dragging crab in Shanghai local dishes, you must use butter crab, and evenly coated with a layer of batter deep-fried, crispy in the mouth, fresh flavor long, crispy batter dipped in the fragrance of the crab.

Ingredients

2 crabs

Flour

2 eggs

Sugar

Salt

1 piece of ginger, finely chopped

2 cloves of garlic, minced

2 tablespoons of cooking wine

1 tablespoon of soy sauce

Chicken broth

1 small green onion, chopped

Dice red chili pepper

Dice green chili pepper

How to Make Noodle Mopped Crab

Brush the crab with a brush to clean it, cut the crab in pairs, remove the gills, the bottom and the stomach.

Put the egg in the flour and add the right amount of water to make a batter.

Heat the oil in a wok, add a spoonful of batter and half a crab, and let the batter coat the crab.

Then put the whole crab pieces into the oil and deep-fry them over medium heat until the crab shells turn red and the crab pieces are golden brown, then lift them out and drain the oil.

In a wok, stir fry the ginger, green onion and garlic, add the fried crab pieces and stir fry for 1 minute, add the cooking wine, soy sauce, sugar, salt and chicken broth and stir fry until the crab pieces are evenly dipped in the oil, then sprinkle in the diced green and red bell peppers and stir fry until the crab is ready to be discharged.