1. After the soft-shell crab is cleaned, everything is two (soft-shell crabs are crabs that have just molted their shells. The whole body is soft and very clean. Just remove the navel of the crab). After cutting open, remove the crab lungs.
2. Dip the cut cross section of the crab with cornstarch to prevent the crab meat from flying off during frying
3. After the oil is heated to 60% hot, add the half crab soaked in starch, fry the light yellow and remove; continue to heat the oil to 70%, re-fry the crab, and fry the golden yellow and remove
4. Shred green onion and ginger, slice garlic, and cut dried chili into sections
5. After the oil heats up, add the pepper and peppercorns until fragrant, add the shredded green onion, ginger, garlic slices, saute, add the Pixian bean paste, spicy tempeh, stir fry and stir-fry the red oil
6. Add crabs, 5g sugar, 4g salt, a spoonful of cooking wine, stir-fry evenly over high heat, then add half a spoonful of red oil and stir well
