1. Prepare all ingredients
2. Use a brush to clean the crab. Use a chopstick to insert it from the middle of the crab shell on the tail of the crab until it reaches the head. Then press down to break the crab shell apart.
3. Chop the crab into pieces and crack the legs of the crab
4. Cut side dishes into strips
5. Put oil in the wok, add shredded ginger after it is warm, and fry until fragrant
6. Pour in the crabs and stir fry
7. After the crabs change color and the meat is tightened, add onions and stir fry continuously
8. Rinse the curry cubes with hot water
9. Pour the prepared curry water into the pot and simmer slowly to make the curry taste slowly
10. When the soup is thick, add red and yellow peppers, stir fry for a while, turn off the heat and serve
Tips:1. The crabs must be cleaned with a brush.
2. After many trials, I recommend Baimenduo curry cubes, the taste is very strong.
3. Don't over-dry the soup, make sure to save some to eat with rice, it's absolutely delicious.
4. Curry cubes can be added or subtracted according to your own taste. It is recommended not to be less than 3 cubes, otherwise the taste will be weak and lack strong fragrance.
5. The picture in Figure 8 borrows the pictures of other dishes from the past, so there are only two pieces. Forgot to shoot this time haha.
