1. Materials are ready.
2. Slightly pickle the crab pieces with salt and cooking wine, and sprinkle them with flour.
3. Heat the bottom oil in the pot, add the minced garlic and dried chili.
4. Fry the incense and scoop it up.
5. Fry the crab cubes until the surface is golden and ready for use.
6. Heat the remaining oil in the pot, add garlic, dried chili, and tempeh and stir fry. Add a little salt and sugar to taste, and stir-fry the crab pieces evenly.
Tips:1. Crabs should be big and fresh;
2. This process of sauteing garlic is indispensable, you can stir more. This is the essence of fried crabs in sheltered typhoon.
