Ginger scallion crab

Method

1. 1 Chop the crab into pieces, gently crack the claws, then roll the cut sides in cornstarch to prevent the roe from spilling into the pan.
2. 2 Boil the egg noodles for 90 seconds, then pan-fry them until crispy on both sides and place them at the bottom of a large plate.
3. 3 Quickly fry the crab in hot oil for 2 minutes until the shells turn red, then remove from the oil.
4. 4 Sauté plenty of shredded ginger and chopped scallions for 1 minute, then add the crab and pour Shaoxing wine along the sides of the pan.
5. 5 Cover and cook for 6 minutes, season with oyster sauce, then spoon both the crab and sauce over the noodles so they absorb the sauce.