1. Clean the swimming crab and cut into pieces, add a little salt, pepper, and rice wine, and marinate for 15 minutes. After marinating, dip the cornstarch on the cut part of the crab, pour more oil into the pot, put the crab pieces soaked with cornstarch into the frying pan until golden brown
2. After the crabs are fried, serve them out, leave the bottom oil in the pot, pour in the egg liquid and fry them until cooked.
3. After the eggs are fried, set aside, leave the bottom oil in the pot, add sliced ginger, green onion, and onion, and stir fry
4. After the onion is fragrant, put it in curry and fry it
5. Pour in the previously fried crabs and eggs and stir fry
6. Pour coconut milk into the pot. The amount of coconut milk should be just after the crabs are submerged. Turn on high heat and cook until the coconut milk starts to collect the juice. Then turn off the heat and get out of the pot.
