1. Wash the crabs and separate the yellow and the body of the crab;
2. Chop garlic, slice ginger, and cut green onion into sections;
3. Put an appropriate amount of oil in the pot and sauté the onion, ginger, garlic;
4. Cut the crab belly in half, face down, and fry for a while to set the shape;
5. Pour all the remaining crabs;
6. Add some cooking wine;
7. Add two spoons of red curry;
8. Pour clean water;
9. Pour coconut milk;
10. Take out the onion and garlic and throw away;
11. Add fish sauce;
12. Pour down the crab roe;
13. Simmer for a while;
14. The stew is complete;
15. Sheng out and spare.
16. Beat one egg, boil the peas, and dice the round-leg meat;
17. Fry the eggs in the pan (the curry crab has just been fried, so there is no need to wash the pan);
18. Add peas
19. Add in diced pork belly;
20. Stir evenly;
21. Add a bowl of hot rice;
22. Add an appropriate amount of curry powder;
23. Stir evenly;
24. carry out.
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