Spicy Spicy Crab
1.
Wash the crab, peel off the shell and cut in half, pat the crab cubes with cornmeal
2.
Fry the crab cubes covered with cornmeal in hot oil until golden and ripe, remove the oil and set aside
3.
Adjust the gorgon juice: put 60 ml of water in a bowl, add cornstarch, oyster sauce and sesame oil, stir the gorgon juice ingredients well and set aside
4.
Heat up a pan, pour 1 tsp of oil, saute ginger, garlic, green onion and chili until fragrant, add hoisin sauce
5.
Add Lee Kum Kee bean paste and stir fry until fragrant, then pour the crab pieces into the pot
6.
Pour in the white wine, pour in the tuned gorgon juice, and stir-fry until it comes out