Crabs

1

Crabs wash themselves in the water with brushes and split in half from the middle with knives

2

We can't eat any more

3

The flour is fed with eggs and an appropriate amount of water, which is converted to paste

4

Put the cut open by the crab on the paste and seal crab meat and crab yellow in the crab shell

5

(b) Hot cookers, which add oil to the heat of up to 7%, will fry the floured crab face in the oil; when the flour condensate is fixed, all the crabs will be blown into the pot to red, and the extra oil from the asphalt will be recovered

6

(b) Save the base oil in the pot, heat it with the middle fire, and put it into the onions and the ginger-tails

7

One minute for the fried crab, and then evenly for the Chao Xing wine

8

(b) Adding the remaining flour to a small amount of cold water into dense flour, and then adding to the pot a quick and even turn

9

Two to three minutes of boiled rice

10

When the cover is lifted, salt is added to the fire, and the face is evenly covered in crabs, and no extra soup is left in the pot

11

Put it on the plate。

12

Looks like the crab yellow's completely sealed off。

1. When making flour-coated crab, you need to choose small and fresh crabs; the "June Yellow" crabs produced in Yangcheng Lake during mid-summer are excellent ingredients for this dish; 2. Note that when frying, you must use batter (or directly use flour) to seal the opening; fry the sealed side down first until it sets to lock in the fresh flavor; 3. The Shanghai style preparation has a richer flavor, adding soy sauce and white sugar; while the Suzhou home-style flour-coated crab involves directly adding salt to the batter water, braising, and then stir-frying until evenly mixed; 4. Some Shanghai families omit the final stir-frying step when making flour-coated crab at home, instead directly coating the crab pieces in batter and frying them until golden and crispy, then eating them dipped in salt and pepper or seasoning sauce, which also tastes very good.