1. Wash hairy crabs
2. The lotus root is peeled and washed, then sliced and soaked in water
3. Prepare shallots, pickled peppers, ginger and garlic slices
4. Chop the hairy crabs from the middle to remove the stomach and gills
5. Glue the cut one with cornstarch
6. Pour oil in a hot pan, warm the oil and fry the side with cornstarch
7. After frying the aroma, it will be served first
8. Then put the seasoning into the pot to explode the fragrance
9. Pour in the lotus root slices to burst out the fragrance
10. Then put the fried crab cubes into the wok and stir fry until all the color changes. Add the rice wine
11. Add soy sauce
12. Add a little boiled water, cover and cook thoroughly
13. Open the lid and sprinkle with chopped green onion, stir-fry evenly, turn off the heat and bring out the pan
Tips:1. Stick the diced side with cornstarch and fry it to lock the moisture in the crab meat.
2. After the lotus root is sliced, soak it in clean water to avoid blackening
