1. material: meat crab 1 200g, half onion, citronella 1 piece, half red pepper, 40g curry block, 200ml water, 50ml coconut milk, appropriate amount of fish sauce, garlic 1 piece, ginger, cooking wine, dried starch.

2. Meat crabs lightly brush the dirt on the surface with a toothbrush, open the crab shell, remove the crab mouth, crab cheeks, crab stomach and crab heart, clean and chop. Crab pliers are smashed with the back of a knife for later use.

3. The cut surface of the crab is wrapped with a layer of dry starch for later use.

4. Cut the onion, the sweet pepper, the citronella, the garlic and the ginger.

5. Pour the oil into the pot and add the crab pieces, stir-fry until the crab becomes discolored and then remove it for use.

6. Leave the bottom oil in the pot, pour in the onion, citronella, ginger and garlic slices and stir fry, then pour in the curry pieces and stir fry.

7. Stir fry until the curry cubes melt. Pour in diced crab and a little cooking wine. Stir-fry evenly, then pour in the right amount of water and coconut milk (the amount of water and coconut milk is as long as it is not crab). Simmer for about ten minutes. Turn it with a spatula from time to time to prevent the pan from sticking.

8. thicken the soup, add a little fish sauce and pepper to taste, pour in the sweet pepper and stir well.