1. When buying scylla crabs in the market, ask the boss to take care of them. Take them home and clean them repeatedly. Soak them in white wine and water for a few minutes and then rinse them with water several times. Then cut open the crab's tongs, tap the tongs with the back of a knife a few times, and the shell will crack. Cut the crab body in half.
2. Cut green onions and celery into sections. Cut green and red peppers into pieces.
3. Slice ginger and garlic.
4. Put the oil in the hot pan, which is more than half of the oil in the usual stir-frying. 50% hot nowadays, dry the peppercorns, turn to low heat and fry slowly. When the aroma of the peppercorns is fully fried, remove the peppercorns and discard them.
5. Put the dried chilies on a low fire, fry them into the aroma, add the ginger and garlic slices and saute.
6. Turn to medium heat, add the crabs and stir fry. After the crab body turns red, add green onions, celery, salt, and sugar. At this time, don't add enough salt at one time, leave some margin.
7. Turn to high heat after a few minutes, add green peppers and red peppers, stir fry for 2 minutes, and add a little salt.
8. The finished picture, eat so that the inner two cavities are not opened, and eat hard.
9. The wind and the remnants of the wind, even the garlic slices are washed white, and I said that I bought less. I said that the talent is fragrant, just to eat it. Originally, I picked out the dried chilies and threw them away. Fox said to save the rest of the green and red peppers for the evening and fry them in for comfort. . . . .
