1. Prepare ingredients.
2. Cut green and red peppers and onions, slice ginger and garlic, and break the rice cake into strips.
3. Wash the swimming crab, open the lid, cut in half, remove the crab gills, crab heart, crab stomach, and crab brain, and cut into pieces.
4. The cut surface of the swimming crab is dipped in starch.
5. Put oil in the pot and put the crab legs dipped in starch into the pot.
6. Fry until golden in color and remove. The crab shells are also put in a pot and heated until they change color and then removed.
7. Put oil in the pan and heat again, add ginger garlic and onion and stir fry until it is fragrant.
8. Add the swimming crabs, stir fry, pour in the cooking wine and stir well.
9. Add water, add curry paste, boil over high heat and stir well.
10. Add the crab shells and rice cakes and cook on low heat until the rice cakes are soft and waxy.
11. Collect the juice over the fire.
12. Add green and red peppers and stir fry until they are raw and ready to be out of the pot. Xiabuxiabu Yuanyang Hotpot Base Satisfies your discerning taste buds
Tips:1. Portunus can be replaced with other crabs.
