wash the hairy crab, add white wine, white pepper and salt and mix well, cut the onion into strips, cut the shallots into sections, slice the ginger, cut the red pepper into strips, dip the crab in the flour, heat the oil to 70% heat, pour the hairy crab until it turns red, leave the bottom oil, add ginger slices to fry until fragrant, then add the onion and red pepper and stir-fry, add the broth and cook for 5 minutes, remove the ginger slices and shredded onion. || stir-fry the curry cubes slowly, add coconut milk and fish sauce, stir-fry the crabs and cook for about 5 minutes.

hairy crab practice

ingredients

2 hairy crabs, 1/2 onion, 2 shallots, flour to taste, 1 red pepper

accessories:

1 piece of ginger, a pinch of salt, 2 spoons of white wine, 1 spoon of white pepper, coconut milk, fish sauce, curry cubes

to prepare the curry hairy crab:

1. wash 2 hairy crabs, then remove the lid of the crab, remove the gills and gastrointestinal tract, add white wine, white pepper and a little salt, stir well.

2. 1/2 onion, cut into thin strips, 2 shallots into sections, 1 piece of ginger into slices, red pepper into strips.

3. cut the crab in half and dip in the flour.

4. pour an appropriate amount of oil into the pot, heat the oil to 70% heat, pour in the hairy crab and start stir-frying, fry until it turns red, fish out.

5. leave the bottom oil in the pan, add ginger slices and sauté until fragrant, then add shredded onion and red pepper and stir-fry quickly.

6. add broth or boiling water, cook for about 5 minutes, remove the ginger slices and shredded onion.

7. put the curry cubes in the pot, stir-fry slowly over medium-low heat, add coconut milk and fish sauce, then add the crab and continue to stir-fry evenly.

8. cook for about 5 minutes, cook until the curry sauce is thick, sprinkle with shallots and mix well.

tips:

curry cubes will taste heavier and more delicious.

hairy crabs are best wrapped in low-gluten flour.