1. Put on a look π.
2. The ingredients are ready, the crab is gutted and cut in half, the crab claws are cracked with a knife, and the crab meat is glued with starch to prevent water loss and keep the crab delicious.
3. Fried garlic and ginger slices in vegetable oil for fragrant.
4. Jiwei prawns are prepared for hot frying.
5. Fry until golden on both sides and fish out.
6. Put the crabs in the fire and deep fry, don't rush to turn it over, wait until one side changes color and then turn it over.
7. Fry until red.
8. Sheng out and set aside.
9. Put the dried chili sections in the bottom oil of the pot and fry them over a medium-low heat.
10. Add minced garlic, minced ginger, and Lao Gan Ma and stir until fragrant.
11. Add sugar, white wine and light soy sauce.
12. Add prawns and crabs, stir well over high heat, and sprinkle with garlic leaves.
13. Move to a small pot of alcohol stove and heat it on low heat, the more you eat, the more fragrant it will be π.
Tips:1. The crab is divided into pieces and plied with a knife to crack it easily.
2. The prawns are easy to taste when cooked with open back.
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