1. Wash the crabs, remove the cheeks, and cut into small pieces (I used blue crabs, other crabs are fine too)
2. Appropriate amount of white onion, garlic cloves, ginger, cooking wine, carrots and potatoes, cut into pieces, and peel off the onion (the ginger can be slapped loosely with the back of a knife and then cut at will, which will be more fragrant and not easy to paste)
3. Heat the pot and add a proper amount of oil, add ginger and sauté fragrant, then fry the crabs over medium heat, fry for about three minutes, then turn over and fry for two minutes, add a proper amount of cooking wine (you can add a little more oil for frying crabs)
4. Add carrots and potatoes and stir-fry for a while, then add an appropriate amount of water that is about to submerge the crabs and cook on high heat (cover the pot) and add the white onion
5. After the potatoes and carrots are cooked, add the prepared curry and stir fry with onions and celery. The soup will gradually thicken (because I use curry cubes that have been directly adjusted to taste, so there is no need to add anything else on the way. )
6. When the soup becomes thick, it can be out of the pot
Tips:This dish is easy to learn, and the failure rate is very low. Friends who like spicy food can add some dried chilies or bell peppers when adding water to boil the crabs. The taste is also great! In the last step, don't throw away the celery leaves, save a little bit to dress up, and the whole appetite will be improved. There must be color and fragrance!
