1. The hairy crab is cleaned up and cut into pieces
2. Curry powder and curry oil (in fact, it’s cake-like inside) are Indian-style, cut onion into large pieces, chili into small pieces, green onion and coriander into sections
3. Heat up the pan, add oil, burst the hairy crabs, set them up and set aside
4. Add some oil to the original pot, sauté ginger garlic and onion cubes, add curry powder, curry oil, stock, salt, sugar, oyster sauce
5. Boil
6. Under the hairy crab, stir fry evenly
7. Add the milk and boil it again
8. Add the red and green chilies and stir fry again
9. Sprinkle coriander and shallots on the plate
