Seasoning: 50ml of coconut milk, black pepper sauce 1 bag, dry white wine 1 cup, white pepper 1 teaspoon, salt 1 teaspoon, and dry starch 1 cup.

Exercise:

1, add a little dry white wine, pepper and salt to diced crabs, marinate for 15 minutes, and then pat a layer of dry starch lightly.

2. Pour enough oil into the pot, and when it is heated to 70% to 80% heat, the oil temperature of the crabs will be higher. Crabs will be golden yellow on the surface of the oil pan and can be fished out. Not suitable for frying for a long time.

3. After removing the crab, leave a little base oil in the pot and add small pieces of onion to stir fry.

4. Add a bag of Singapore black pepper sauce and stir-fry.

5. Then pour in coconut milk to make the taste softer and more full of Southeast Asian flavor ~ ~ If you like China's black pepper juice, don't add coconut milk.

6. Add a glass of dry white wine, put it in the crab and cook for 6-8 minutes to taste and collect the juice. You can cook when there is a little soup left ~ ~ fragrance!