1. Prepare ginger garlic and shallots
2. Prepare dried chili and star anise
3. The lotus root is peeled and sliced and soaked in clean water
4. Prepare tempeh
5. Clean the crabs with a toothbrush
6. Insert a chopstick into the middle of the crab, remove the lid, remove the gills and stomach, and cut in half
7. Coat the cut part with flour
8. Heat the oil for 5 minutes, add one by one and fry until the color changes, then pick up
9. Leave the base oil, add the tempeh and sauté
10. Add star anise, ginger slices and garlic slices to fragrant
11. Add lotus root slices and stir-fry evenly
12. Put the crab back into the pot and add the cooking wine
13. Add dried chili
14. Add light soy sauce and dark soy sauce and stir fry until the sauce is evenly coated and cooked
15. Add sugar and stir fry evenly
16. Add the shallots and stir-fry evenly, then turn off the heat and bring out the pan
Tips:1. Make the spicy flavor according to the spicy taste you like. I make it slightly spicy, but I want to eat the heavy spicy. Add dried chili and ginger together in oil;
2. Dip the cut part of the crab with flour and fry until it can lock the water in the crab meat from flowing out, making the taste very tender.
