Crab dragging with noodles

Crab with noodles is a famous Jiangnan dish and one of the famous Shanghai dishes. In Shanghai, June yellow is often used as the main ingredient to make this dish. Cut it into half, dip it in flour and fry it in a pan. When mixing and frying, pour the batter and stir well. The so-called "June Yellow", also known as butter crab, is an underage hairy crab that is still short of molting once. The crab shell of the former has not completely hardened, and the hair on the crab's feet has not yet grown. The crab yellow is more tender and tender, and its meat quality is softer, which is better than that of hairy crabs. The price of June yellow is more expensive. Ordinary families want to eat this dish, so they can choose cheap and good crab to eat it. When eating it, the crab paste is full of fat and fat, so it has a special taste! Ingredients: fresh female blue crab (5), chopped green onion (half a tablespoon), Jiang Mo (half a tablespoon), chopped green onion (1 tablespoon), flour (1/2 cup), oil (1 bowl), salt (1/3 tablespoon), Haitian seafood soy sauce (1 tablespoon), white sugar (1/4 tablespoon) and cooking wine. Production method: the crab is slaughtered and washed, and cut in half; Cut ginger and onion into powder for later use. Dip a layer of powder on the incision of the crab and put it in a plate for later use; Mix 1/2 cup flour and 1 cup water to make batter. Heat a bowl of oil, cut the crab pieces stained with flour downward, and fry them in oil for 30 seconds until the flour is solidified and shaped. Then put the whole crab block into the oil, fry it on medium heat until the crab shell turns red and the crab block turns golden yellow, and drain the oil. Heat 3 tablespoons of oil, stir-fry minced ginger and onion, add fried crab pieces and stir-fry for 1 minute, add 1 tablespoon of cooking wine, 1 tablespoon of Haitian seafood soy sauce, 1/4 tablespoon of sugar and 1/3 tablespoon of salt, and stir well to taste. Pour in the batter and stir-fry quickly, so that the crab pieces are evenly covered with a layer of batter, and then serve. Apply a layer of powder to the incision of crab block to prevent the loss of crab roe; First fry the incision stained with flour, seal the crab roe and crab meat, and then fry the whole crab block in oil. Through frying and baking, the umami flavor in the crab is completely dissolved into the batter dough outside, and the crabs are glittering and translucent, red and yellow, which looks not only very eye-catching, but also delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)